Prosciutto di Parma is Italy's best-known dry-cured ham, made only in the hills around Parma under DOP rules. This Red Label is aged 16 months and sold boneless, so it slices and serves without a bone to work around. The cure uses just four ingredients: pork, sea salt, air and time. It sits above the minimum 12-month Parma age and below the long-aged 24-month and up hams, so it is sweeter and softer than those, with a firmer bite than a young 12-month ham. It suits anyone who wants a genuine DOP salume for a board, a sandwich or a cooked dish.
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Owners of Parma ham at this age describe a sweet, delicate cure with a soft texture and a clean salt level. Many say it is best sliced paper-thin and served at room temperature. Some find the 16-month profile mild next to longer-aged hams.
Prosciutto di Parma D.O.P. is an Italian dry-cured ham, produced under Protected Designation of Origin regulations. It is made only in the hills around Parma, Italy, using traditional methods. This is the boneless Red Label ham, aged a minimum of 16 months.
The ham comes from Large White, Landrace and Duroc pigs raised on approved farms in Northern and Central Italy. Their diet includes cereals and whey from Parmigiano Reggiano production. Only four ingredients go into it: pork leg, sea salt, air and time. The ham is salted slowly, washed, and air-dried for over 16 months.
The ham is tender and fragrant, with a sweet, delicate flavor and a silky texture. The meat is rosy-red with white marbled fat. It can be served with melon or figs, wrapped around mozzarella, asparagus or grissini, or used on bruschetta, salads and antipasto platters. It is also an ingredient in tortellini, Rosa di Parma and piadina romagnola.
