"Parma BIO" Organic Prosciutto di Parma DOP
Raw Parma Ham DOP organic line. Production is entirely artisanal. Each and every haunch is hand trimmed. Only the salt masters know the exact amount of salt required to confer each haunch with the unique sweetness of Parma Ham. The Marino, a dry wind of the Parma hills which blows from the sea, then caresses the pork haunches suspended in ripening rooms.The aging process (never shorter than 12 months) is followed by a final inspection conducted by the Parma Quality Institute. The five-point Ducal crown branded onto every ham is an official quality stamp of certification for PDO Parma Ham. This select ham, full of flavor, sweet and salted to just the right point, features a 100% natural taste.Find out more about its qualities, how to serve and preserve it.
Characteristics
In the production of the Parma Ham the only substance that can be used is the salt. The Organic Parma Ham of the cured pork meat factory Pedrazzoli is characterized by the total absence of preservatives. The only use first subjects are: good meat, sea salt wisely dosed, time (the seasoning actually reaches 16/18 months), a lot of ventilated air and few damp.
Nutritional Values
Nutritionists and experts certify that Parma Ham is a healthy food suitable for daily consumption. Parma Ham has a high nutritional value: it is low in fat, high in vitamins, mineral salts and proteins which are easily assimilated. Its high digestibility means that it is ideal for children, sportsmen and the elderly. It is low in fats, and those that it contains are of the healthy kind. Parma Ham contains a high percentage of unsaturated fats, the healthiest kind. One of these, oleic acid, is the same monounsaturated fat contained in extra virgin olive oil which helps in the prevention of heart disease.
Branded chain amino acids are an important part of the diet of those who practice physically intense sports: valine, leucine and isoleucine all detoxify, help to combat fatigue and repair muscle tissue damaged by prolonged stress. Parma Ham is a complete and tasty food: it is rich in B vitamins and a variety of easily absorbable minerals. E vitamins and selenium protect against the action of free radicals which cause cell deterioration.
How to serve
You can use a cutter to slice Parma Ham. First, trim the rind using a sharp knife. You may choose to trim more or less fat. A word of advice: never trim all of the fat as this may compromise taste. Slices should be thin, but not excessively so: ideally they should be paper thin. Parma Ham tastes good with everything. Try it on its own, with fresh crusty bread, or with butter and toasted bread, bread sticks and musk melon, figs or exotic fruits- pineapple for example.
It makes a tasty filling for piadina (flat bread), or served with mozzarella. Parma Ham is a classic ingredient of mediterranean italian cuisine. It is best served with a white dry aromatic wine, such as Pecorino dei Colli Aprutini or fruity red Montepulciano d'Abruzzo.
How to Store
If deboned and vacuum packed, Parma Ham can be stored for no longer than 6 months in a refrigerator (between 4 and 6°C). Bone-in Ham can be stored for no longer than 12 months in a cool and dry pantry (between 17 and 20°C). Once opened, the product should be placed in a refrigerator; spread a small amount of olive oil onto the exposed part and then cover with tin foil or film.