Prosciutto di Parma
Default unit: pcs · Less common product
Description
Prosciutto di Parma is a dry‑cured pork ham produced in the Parma province of Italy, aged for at least 12 months using traditional curing methods. It offers a delicate, slightly salty flavor and a melt‑in‑your‑mouth texture, commonly served thinly sliced as an appetizer or in salads.
Nutrition
(per 100g)
Vitamins & minerals
Niacin (B3), vitamin B6, zinc, selenium
How to choose
Look for a bright pink meat layer with a thin, creamy fat cap, free of blue or gray spots and with the characteristic cured aroma.
How to store
Keep refrigerated in the original vacuum pack; after opening wrap in parchment and foil and consume within 10–14 days.
Recipes with Prosciutto di Parma
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