Prosciutto di Parma Pdo (Parma Ham) Whole, with Bone 30 Months, 10,5 Kg/23,14 Lbs + Wooden Box

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In Italian, prosciutto means any kind of ham, either dry-cured ( prosciutto crudo or simply crudo) or cooked ( prosciutto cotto), [7] [8] but in English-speaking countries, it usually means either Italian prosciutto crudo or similar hams made elsewhere. For example, you can throw in prosciutto ends and cook them with lentils, beans, green peas, cabbage, etc. This prosciutto di Parma DOP (Denominazione di Origine Protetta) is carefully aged for 18 months by La Torre.

Serrano ham can be made only in Spain, whereas prosciutto can be made anywhere in the world as long as the preparation process is correct. The curing process requires that the legs are hung in a cool room with good ventilation and a proper balance of humidity.

Governed by its own consortium that was founded in 1990, prosciutto Toscano is emblematic of the savory cuisine and robust wines of the region. Another delicious option is to pair it with melon slices, drizzle some olive oil, and sprinkle a pinch of sea salt on top.Key Point: Prosciutto is relatively nutrient-dense and contains a nice range of vitamins and minerals. If you see a little mold, don’t worry – this is normal, as Prosciutto di Parma is a completely natural product, and you can wipe or cut it off. If you’re visiting the Vatican and are looking for a good midday meal, head over to Franchi and the fabulous choices at their deli counter.