PROSCIUTTO CRUDO DI PARMA WITH BONE D.O.P.
The Prosciutto Crudo di Parma D.O.P. is a typical Italian cold cut made from selected pork thighs. The thighs rest for 24 hours in dedicated cooling cells. Then the meat is salted: while the pork rind is salted with humid salt, the lean meat is covered with dry salt. Again, the thigh rests for a period that goes from 60 to 80 days, in order for the salt to penetrate homogeneously. After this period, the thigh is washed with warm water, air-dried and hung. It is then covered with soil, a mixture of pork fat, salt and pepper, to soften the surface layers and left to age for 18 months.
|Energy Value||619 KJ - 148 Kcal|
|On the nose||Fragrant notes given by slow aging|
|To the taste||Delicate flavor, slightly salty, tasty and aromatic|
|The right moment||In a classic mixed cold cuts platter or, during summer evenings, with a slice of melon|
|The right match||Light red wine, also sparkling and / or new: Colli di Faenza Sangiovese DOC|
- Product Code: 0304EC
- Availability: In Stock