The story of La Torreprosciuttois about hard work, determination, and time-honored techniques passed down through the generations. Branching out from a small sausage factory in Langhirano, Italy, Grassi Giuseppe produced the first La Torre prosciutto in 1959.
By 1968, La Torre Italian prosciutto earned his meat-curing factory a membership to the exclusive Parma Ham Consortium, the official organization that grants DOP (designated origin of production) certification to different types of regional hams. By 2000, they became one of the largest companies in the industry.
The crown jewel of Parma prosciutto gets its slightly sweet taste from the area's unique microclimate, which includes the winds that blow in from Versilia and then pass through the olive and pine groves of the Val di Magra. Made from the hind legs off the pig, the raw ham is massaged with a balanced amount of salt and then air dried in a climate-controlled space for 18 months.
How to use La Torre prosciutto
The Rolls-Royce of prosciutto, La Torre can be enjoyed by itself as part of an antipasto platter. Typically sliced paper thin, La Torre prosciutto is melt-in-your-mouth delicious when eaten alone. It can also be added to your favorite pasta dishes or sandwiches for a touch of gourmet.
Where to buy La Torre prosciutto
Keep your pantry stocked with top quality cured meats, including La Torre Italian prosciutto, which is available at Supermarket Italy. Choose from the 17-pound Grassi Giuseppe black label, the 14-pound “Colori e Sapori,” and the 17-pound “Rustico.” Shop our selections today and enjoy the best prosciutto from the Parma province.
