Prosciutto di Parma Pdo (Parma Ham) Whole, with Bone 30 Months, 10,5 Kg/23,14 Lbs + Wooden Box

Product Information

Fine Cooking notes that prosciutto cotto is an Italian ham that is slow-cooked with its skin on before maturing. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw"). Various regions have their own PDO, whose specifications do not generally require ham from free range pigs. When life gives you a leg of prosciutto di Parma, forgo purchasing a meat slicer (like that was even an option) and instead learn how to hand-slice it.

However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as prosciutto (usually as prosciutto cotto, and from Italy or made in the Italian style) in English-speaking regions. The highest quality cured ham attributes its flavors and textures to specific heritage hog breeds, processing and curing techniques, and aging durations.However, to ensure you enjoy the best quality prosciutto leg, you should aim to finish it within 12 months. Serving Prosciutto of all kinds thinly sliced can be used in dishes where you might use ham, such as a classic charcuterie board with parmigiano reggiano cheeses and olives, an Italian pizza topping with arugula and pecorino romano, or a grilled panini sandwich.

As the Roman empire expanded across Europe, soldiers and settlers populated regions in Portugal, Spain, France, England, Germany, and Belgium (via Britannica). When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months.Lidl’s Favorina products are inspired by unique European recipes and are a sure-fire bet to impressing even the most bah-humbug person in your life. Left: My prosciutto di Parma resting before its journey to the states; right: Taking up too much space in the office fridge.

If you have any leftovers from the end of the leg, save it for your next broth and add it for extra depth of flavor. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese salad, with basil, tomato, and fresh mozzarella.If you want, you can put the pizza back in the oven to get a crunchy, crispy texture to the prosciutto. Italy’s prosciutto industry reacted with indignation when the World Health Organization classified the cured ham as a ‘likely carcinogen’ in late 2015. You’ll find sliced prosciutto in the refrigerated aisle of the supermarket, and that’s the same place you should keep it at home.

Mature Cheddar-Wrapped Prosciutto: Cut some pieces of mature cheddar into stick shapes, and wrap them with a slice of prosciutto.The curing process requires that the legs are hung in a cool room with good ventilation and a proper balance of humidity.