Citterio
Citterio Prosciutto di Parma
What it is
Prosciutto di Parma is a dry-cured ham that originates from the Parma region of Italy. It is made from the hind leg of a pig, which is then salted and aged for a minimum of 12 months. The aging process allows the meat to develop a rich, complex flavor and a delicate, melt-in-your-mouth texture. It is typically sold thinly sliced.
How people cook with it
This cured ham is a versatile ingredient that can be enjoyed in many ways.
- Wrapped around melon
- Added to sandwiches
- Draped over pizzas
- Served with cheese boards
Prosciutto di Parma is best served at room temperature to fully appreciate its subtle flavors and tender texture. It can be enjoyed on its own as an appetizer or part of a charcuterie board. It also adds a salty, savory depth to a variety of dishes. Try wrapping it around fresh fruit like cantaloupe or figs, or incorporate it into pasta dishes, salads, or as a topping for bruschetta. Its delicate nature means it is often added towards the end of cooking or served uncooked.
How it differs from similar foods
Unlike cooked hams, Prosciutto di Parma is dry-cured and aged, resulting in a more intense, nuanced flavor profile and a softer, more yielding texture. Its sweetness is balanced by a distinct saltiness, a characteristic of its traditional curing method.
Who it is for
Home cooks and food enthusiasts who appreciate authentic Italian flavors will enjoy this product.
How to keep the rest
Once opened, keep any remaining Prosciutto di Parma tightly wrapped in plastic wrap or parchment paper and store it in the refrigerator. It is best consumed within a few days of opening to maintain its freshness and delicate flavor. Ensure it is properly sealed to prevent it from drying out.