Products for Europe

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