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Prosciutto di Parma D.O.P. is a boneless, dry-cured Italian ham aged at least 14 months under Consorzio rules. Only Italian pork, sea salt, air and time go in; nitrates and additives are banned. The result is a mild, sweet, salty ham that slices thin and suits antipasto boards, wrapped fruit and simple main dishes. Against generic prosciutto crudo, the D.O.P. stamp guarantees Parma origin and curing rules, and the boneless form is easier to slice than a bone-in leg.
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Owners of Parma D.O.P. hams praise the sweet, delicate flavor and the clean ingredient list. Many note it slices well and holds up on boards, while some find a whole boneless ham more than they can use before it dries out.
Prosciutto di Parma D.O.P. is a boneless, dry air-cured ham from the Parma region in north central Italy. It is cured for over 14 months. The leg of pork is cured with only pure sea salt, and the Consorzio does not allow nitrates or additives.
Only pork from Large White, Landrace and Duroc breeds raised in the region is used. The air and humidity of the Parma region are suited to drying and curing, and the flesh is mild and sweet. Parma has made prosciutto since Roman times.
Serve it in thin slices at room temperature. It works as an appetizer with cheese and bread, wrapped around figs or melon cubes, in pasta or rice dishes, or on bread or pizza. It can also be served as a main dish.
