Why Prosciutto di Parma? The history and region of Prosciutto di Parma production are what set it apart from other prosciutti in the world. Since Roman times, this geographically protected food has been world renowned for its delicately salty, yet uniquely sweet flavor and buttery texture.

Prosciutto di Parma symbolizes authenticity, quality and Italian tradition in every bite. Prosciutto is the perfect choice to add extra flavor to any meal.

Prosciutto di Parma. Prosciutto crudo, in English often shortened to prosciutto (/ p r ə ˈ ʃ uː t oʊ, p r oʊ ˈ-/ prə-SHOO-toh, proh-, [1] [2] [3] [4] Italian: [proʃˈʃutto]), [5] is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.

What is prosciutto and what sets Prosciutto di Parma apart from all of the rest? Find out why Prosciutto di Parma is known as the King of Italian Ham.

Jan 10, 2023 · Prosciutto Di Parma is a type of Prosciutto made by curing pork for at least 12 months. The curing process involves adding salt to the meat to release moisture and prevent bacteria formation. The meat is labeled with the date, excess fat is removed, and salting begins.

Jan 15, 2025 · Prosciutto di Parma is the most famous Italian-made prosciutto, but other regions across the country have their own centuries-old traditions of curing hams, too.

Oct 23, 2022 · One of the most famous cured hams in the world, Prosciutto di Parma is an exquisite sweet and salty cured meats.

Sep 19, 2024 · Prosciutto di Parma is a product of time-honored tradition, expertise, and patience. From the carefully raised pigs to the long curing process, every slice of this ham carries the flavor of Italy’s rich culinary heritage.

Siete pronti per un viaggio indimenticabile? Venite a scoprire insieme a Federico Quaranta tutto ciò che rende unico il Prosciutto di Parma! Dalle bellezze del territorio alle fasi di lavorazione, dagli abbinamenti in cucina alle persone che rendono speciale ogni fetta.

Oct 27, 2021 · Prosciutto di Parma PDO. It’s common to hear the name Prosciutto di Parma followed by an abbreviation “PDO” (or DOP in Italian). PDO stands for Protected Designation of Origin which guarantees that all parts of preparation, processing and production process occurs in a specific region.