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PDO Prosciutto di Parma
Ingredients
pork meat (origin: Italy; PDO certification)
sea salt for PDO Parma
Curing
16-18 months
Size and format
weight: 7-8 kg (average)
size: average size ham
shape: deboned
Description
color: coral red meat, creamy white fat
aroma: refined, intense, lingering
flavor: slightly pungent, delicate, harmonious
texture: lean, silky, light
Italian Prosciutto
Ingredients
pork meat (origin: EC)
sea salt (origin: Italy)
Curing
10-12 months
Size and format
weight: 6-7 kg (average)
size: small ham
shape: deboned
Description
color: bright coral red meat, white fat
aroma: fresh, intense, young
flavor: savory, pleasant, direct
texture: lean, light, tender
PDO PROSCIUTTO DI PARMA with bone
Ingredients
pork meat (origin: Italy; PDO certification)
sea salt for PDO Parma
Curing
minimum 16-18 months
Size and format
weight: 7-8 kg (average)
size: average size ham
Description
color: coral red meat, creamy white fat
aroma: refined, intense, lingering
flavor: slightly pungent, delicate, harmonious
texture: lean, silky, light
PDO PROSCIUTTO DI PARMA
Riserva with bone
Ingredients
pork meat (origin: Italy; PDO certification)
sea salt (origin: Italy)
Curing
minimum 20-24 months
Size and format
weight: 7-8 kg (average)
size: large ham
traditional shape
Description
color: bright coral red meat, creamy white fat
aroma: forthright, pungent, enveloping
flavor: savory, full-bodied, enticing
texture: lean, firm, smooth
Italian Prosciutto with bone
Boned Prosciutto
Ingredients
pork meat (origin: EC)
sea salt (origin: Italy)
Curing
10-12 months
Size and format
weight: 6-7 kg (average)
size: small ham
Description
color: bright coral red meat, white fat
aroma: fresh, intense, young
flavor: savory, pleasant, direct
texture: lean, light, tender
