Parma · 80g
Parma Prosciutto Di Parma
What it is
Prosciutto di Parma is a dry-cured ham originating from the Parma region of Italy. It is made from the hind leg of a pig, which is salted and then aged for a minimum of 12 months. This aging process develops its distinctive sweet, nutty flavor and delicate texture. The meat is typically a deep pink to reddish color with streaks of white fat, which melts during aging, contributing to its rich taste.
How people cook with it
This cured ham is a versatile ingredient, often enjoyed on its own or as a component in various dishes.
- Served with melon
- Draped over pizza
- Wrapped around asparagus
- Added to pasta dishes
Prosciutto di Parma is best served thinly sliced at room temperature to allow its flavors to fully develop. It can be enjoyed as an appetizer, perhaps with fresh fruit like figs or melon, or as part of a charcuterie board. In cooking, it adds a savory depth to dishes. It can be gently crisped in a pan and crumbled over salads or pasta. It is also excellent when wrapped around ingredients like chicken or vegetables before roasting, infusing them with its unique taste.
How it differs from similar foods
Unlike cooked hams, Prosciutto di Parma is not smoked. Its flavor profile is sweeter and more nuanced due to the specific curing and aging process unique to its region of origin. The texture is also more delicate and less firm than many other cured hams.
Who it is for
Home cooks and professional chefs appreciate its authentic Italian flavor.
How to keep the rest
Once opened, store any remaining prosciutto tightly wrapped in plastic wrap or parchment paper in the refrigerator. It is best consumed within a few days to maintain its optimal freshness and flavor. Avoid exposing it to air for extended periods, as this can cause it to dry out.