Giuseppe Citterio S.p.A.
Giuseppe Citterio Prosciutto di Parma
What it is
Prosciutto di Parma is a dry-cured ham produced in the Parma region of Italy. It is made from high-quality pork legs, salt, and air-dried. The curing process can take many months, allowing the ham to develop its distinctive sweet and savory flavor. This particular product is from Giuseppe Citterio S.p.A., a producer known for its traditional methods. It is often sold thinly sliced and ready to eat.
How people cook with it
This delicate cured ham is a versatile ingredient in many dishes. It can be enjoyed on its own or as a flavorful addition to various culinary creations.
- Wrapped around melon
- On charcuterie boards
- In pasta dishes
- Topped on pizza
Prosciutto di Parma is best served at room temperature to fully appreciate its complex aroma and flavor. It is typically sliced very thinly. You can arrange slices on a platter for an appetizer, or use them to wrap around fruits like cantaloupe or figs. It adds a salty, savory depth when draped over hot dishes like pizzas or pasta just before serving. It can also be incorporated into sandwiches and salads, providing a luxurious touch.
How it differs from similar foods
Unlike cooked hams, Prosciutto di Parma is raw-cured and air-dried. This process results in a firmer texture and a more intense, nuanced flavor profile that is both sweet and salty, with subtle notes of fruit and nuts. It is not smoked, which distinguishes it from many other cured hams.
Who it is for
Home cooks and chefs who appreciate fine Italian charcuterie will enjoy this product.
How to keep the rest
Once opened, it is best to keep the prosciutto tightly wrapped in its original packaging or in plastic wrap to prevent it from drying out. Store it in the refrigerator. For optimal flavor, consume within a few days of opening.