Prosciutto di Parma’s Taste
The Galloni brothers began producing Prosciutto Crudo in 1960, using only two ingredients: Italian pigs and salt. The pigs feast on a blend of grains, cereals and whey from Parmigiano-Reggiano cheese production, and are slaughtered at no less than 9 months old, differing from non-regulated hams, which often use younger pigs. Many consider this the ultimate ham. The ham is cured a little under two years. It is sweet and not too salty, and when sliced thin, melts on your tongue.
Serving Prosciutto di Parma
Sliced prosciutto crudo makes a fantastic antipasto, wrapped around cunchy breadsticks called grissini, or wrapped around melon. It pairs gorgeously with asparagus or peas and is great in pasta dishes with simple cream or butter sauces and as a pizza topping. Saltimbocca is a traditional Italian dish where chicken or veal is topped with a sage leaf and wrapped in prosciutto and then pan-fried. Eat crisped or room temperature, with cheese or on it’s own. Prosciutto always tastes great!
How Prosciutto di Parma is Made
The history and region of Prosciutto di Parma production are what set it apart from other prosciuttos in the world. Since Roman times, this geographically protected food became world renowned for its delicate and sweet flavor. Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio. The producers are only located around Parma, within the Emilia Romagna region of Italy, where the mountain air is sweet, dry and aromatic.