Fiorucci Prosciutto di Parma Ham 70 gr PDO

Fiorucci Prosciutto di Parma Ham 70 Gr. Geographical Indication Product

Prosciutto di Parma Ham is a dry-processed Italian ham that is usually thinly sliced ​​and served uncooked. The secret of the world-famous Italian-style ham is processed according to the traditional method, only with salt and without the addition of preservatives and additives; The result is a delicious and completely natural product. The uniqueness of this region is represented by the ideal climatic conditions for a natural aging that will impart its unique sweetness and flavor. Parma Ham, which you can recognize with its special Geographical Indication seal, is dried and matured for at least 12 months. Parma Ham has high nutritional values ​​but is a low calorie food.

Silky, sliced ​​Prosciutto di Parma makes every dish feel like a special occasion. It is a delicious delicatessen variety alongside cheese, melon, dates, olives and breads. This type of ham is also served as an appetizer at the start of a meal, wrapped around steamed asparagus spears, or served on signature sandwiches, canapes, salads and pizzas.

Ingredients: Pork meat (95.1%), salt

Origin: Italy

Since Roman times, the unique conditions of the Parma region have made it possible to produce the best quality hams that have been appreciated by gourmets for centuries. 'Prosciutto' comes from the Latin word 'perexsuctum' meaning 'dried' - an indication of the purity and ancient roots of Parma Ham production. He first mentioned the extraordinary flavor of air-cured ham made around the Italian town of Parma in 100 BC; the legs were left to dry, lubricated with a little oil and could age without spoiling. A delicious meat was obtained, which could be eaten for a while, preserving its pleasant taste. Earlier, in 5 BC, in the Etruscan Po river valley, salted preserved pork loin was traded with the rest of Italy and Greece. The resemblance between today's Parma Ham and its "ancestor" is clear, and the Parma Ham tradition today is as strong as ever. It is made by processing the finest pork legs (front leg) from the Italian region of Parma. It is especially preferred in wine tables.

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