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Boneless Prosciutto di Parma

Boneless Prosciutto di Parma

Boneless Prosciutto di Parma
Our Parma prosciutto is made according to age-old tradition of salting and aging the hind legs of pigs, transforming them into a true Italian delicacy. The DOP label guarantees both the origin and precise production process of the ham. The pigs must be born and bread in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kg, or about 330 pounds, and a minimum age of 9 months. The meat is then moved to production facilities in or near Parma, where it is covered with salt and kept under constant supervision for 3 weeks. Then, the residual salt is removed and the prosciutto is transferred to a humid environment, furthering the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to dry out the meat. In fact, the word prosciutto comes from the Italian verb prosciugare, or to dry out. 'Il Nostro' Prosciutto di Parma is aged from 18 up to 36 months, creating a range of flavors and textures. In order to enjoy prosciutto's delicate, yet complex aromas and sweet, seductive flavor, it should be thinly sliced, either by hand or machine, and consumed immediately.
Details
SKU SKU11
Weight approximately 18.50 lbs
 
Our price: $240.00
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