A quintessential Italian ham, prosciutto is one of the most famous and versatile types of cured meats. Using the hind legs of the pig, the curing process is done by massaging a proportionate amount of salt into the meat. Then with salt air and time, in a climate-controlled environment, the dry cured hams are hung and are air dried for two months or more. Because of the salting process, this cured ham with a unique flavor adds a briny richness to pastas, sandwiches, and antipasti platters, and will be an excellent addition to any charcuterie board.
Prosciutto di Parma
This sweet and salty parma ham production originally began in the Parma region, a tradition that continues to this day. In order to protect the meticulous curing methods and quality of ingredients, the Consortium was founded in 1963 to enforce standards of production and quality control. In 1970, the European Union gave prosciutto di Parma its DOP status (Protected Designation of Origin), which helps guarantee authenticity for this popular type of cured meat. Italian ham can only be called di Parma if the pigs are raised in the province of Parma. This area is known for its unique microclimate, where sweet winds from Versilia carry the aroma of chestnuts from the Apennines, giving prosciutto di Parma a sweet flavor that’s like no other.
What makes prosciutto di Parma different?
Like many made in Italy imports, this ham has a distinctive flavor, different than prosciutto di san Daniele, that reflects the environment where it was produced. In fact, Italian ham can only be called di Parma if the pigs are raised in the province of Parma, in the Emilia Romagna region. This area is known for its unique microclimate, which comes from the air that blows in from Versilia. Passing through a variety of landscapes, the air takes on the scent of the olives and pine groves of the Val the Magra. Then, the softened winds are infused with the buttery and nutty aroma of chestnuts from the Apennines before arriving in Parma; giving this loin of the hind leg meat a sweet flavor that’s like no other.
What can I make with prosciutto?
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. Layer sliced prosciutto and provolone cheese between two slices of hearty Italian bread and you’ll have a scrumptious lunch you can make in a snap. The sea salt tang of prosciutto brightens dishes such as pastas, soups, and vegetable medleys. Enjoy refreshing ham with melon on a hot summer’s day, or make a comforting bowl of Tuscan bean soup with this specialty cured meat in the wintertime.
Types of Prosciutto
Prosciutto cotto, which is cooked and prosciutto crudo, which is raw are very different. We carry them all at Supermarketitaly!
What are the top 3 Prosciuttos sold on Supermarketitaly.com?
As soon as you open the packaging, the intense aroma of Colori e Sapori Italian Prosciutto fills the room, transporting you to an Italian paradise. The creation of this sweet and delicate ham is considered an art form that Italian farmers have perfected over centuries of production. Through a skillful process of air drying, salting, and aging high-quality pork, they achieve the ultimate perfection.
The unique flavor of this sweet and salty cured meat is unmatched, and its versatility adds to its appeal. Thinly sliced, it pairs beautifully with melon, fresh figs, and a sprinkle of sea salt on a charcuterie board. Layered onto toasted bread with mozzarella and sun-dried tomatoes, it creates a delectable panino sandwich. Alternatively, you can present it on a cutting board as the centerpiece of a dinner spread. To complement the flavors, you can pair this cured Italian meat with a bold red wine, hard cider, or even a lager beer.
The Colori e Sapori offers a sensory experience that takes you on a culinary journey to Italy, capturing the essence of traditional craftsmanship and exquisite taste.
This Prosciutto crudo is truly special as it undergoes an aging process of 18 months, resulting in its authentic and distinctive flavor. The traditional curing method employed contributes to the unique taste of this high-quality Italian meat. You can fully appreciate its blend of sweet and salty flavors by enjoying it on a charcuterie board alongside cheese and melon.
This prosciutto di Parma DOP (Denominazione di Origine Protetta) is carefully aged for 18 months by La Torre. It is produced in the Emilia-Romagna region and is considered the flagship dry-cured ham of the Grassi Giuseppe brand. The black label signifies its exceptional quality among all their cured meats.
As a product with a protected designation of origin, this Italian prosciutto guarantees its authenticity. When serving it, it is best to slice it thinly and present it on a charcuterie platter accompanied by slices of melon and a sprinkle of sea salt. Alternatively, you can savor it alongside parmigiano reggiano, known as the king of Italian cheeses.
The combination of the rich, aged prosciutto with the delicate sweetness of melon and the savory flavors of cheese creates a delightful culinary experience. Enjoy the exquisite taste of this authentic Prosciutto as part of a carefully curated charcuterie selection.
Leporati Prosciutto di Parma is a type of Italian prosciutto that is aged for 17 months. It undergoes a traditional salting process, which results in a complex blend of sweet and salty flavors. This cured meat can be enjoyed on a charcuterie board alongside sliced melons and sharp cheese.
Leporati Prosciutto di Parma 17 Month Aged Top Quarter Cut is an authentic Italian prosciutto crudo from the Emilia-Romagna region, specifically Parma. The process begins by carefully selecting pork legs, which are then salted and left to age. This aging process imparts a unique flavor profile to the pork, combining salty and savory notes with a subtle sweetness.
One delightful way to enjoy this prosciutto is by serving it thinly sliced on a grilled panini. Another delicious option is to pair it with melon slices, drizzle some olive oil, and sprinkle a pinch of sea salt on top. It can also enhance the flavors of salads and pasta recipes, adding an extra layer of richness. Of course, you can simply savor each bite on its own, accompanied by a glass of your favorite wine.
The "Top Quarter Cut" refers to the upper section of the prosciutto leg, which is considered to have excellent flavor and tenderness.