Its appearance, sound, smell, feel and taste causes Parma cured ham to alter the whole concept of perception. The enjoyment of the taste buds is an end result of a triumphant pleasure of the senses…
Food trends disappear whilst tradition remains.
In the face of the food chaos that we are experiencing that is increased by infiniteproposals of anonymous origin and doubtful taste, which bring out nutritional perplexitiesand above all are without cultural roots, Parma cured ham remains a strong pointof the Italian food tradition.
Guaranteed by a proper consortium(Consorzio del Prosciutto di Parma) that protects and controls production and quality, Parma cured ham assures all its lovers(from the inexperienced cook to the chef of the most prestigious restaurant) an unmistakable success.
We all know that Parma cured ham is something very special:genuine, nutritionally balanced average energy value 100 gr.: 325 K. calories equal to 1333 KJ, average nutritional value per 100 gr.:
It is sweet and savoury at the same time (thanks to skilful tricks regarding salting and maturing), it issuitable for the most varied possibilities and preparations, ranging from thequick and straight forward bread roll prepared in the afternoon to the mostelaborate and refined menus.
What the average consumer is not normally awareof is about the history of Parma cured ham, its nameof origin and the secrets involved in presenting and enjoying this speciality to its best.

CHARATTERISTICS

The real Parma cured ham goes through at least 14/18 months of maturing; the slice, being neither thinnor thick is pink in the non-fat and white part. In the fat part (take note: you must never throw away thefat part of Parma cured ham in fact you are only able to find its real flavour when you taste every part ofit. If you remember we are talking about non-saturated fat which therefore does not favour theformation of cholesterol). Parma cured ham is “GOOD TO EAT” (Regarding all aspects!): this is our conclusion and we wish youall a good “start”….....