Nutritional Aspects
Prosciutto di Parma is a concentration of energy and
health: a small amount of fat, a lot of mineral salts,
easily digestible proteins, and intense vitamin content.
Cutting the grass from the Parma is a real pity because,
besides taste and aroma, it has a very low cholesterol
content and a high percentage of oleic acid.
Food characteristics
(in detail)
How it is eaten
The best way to fully enjoy the refined taste of
Prosciutto di Parma is in cutting it in very thin slices
and eating it fresh, alone or with bread, melon, figs,
and exotic fruits. Both red and white wine go really
well with it, even those of its production area:
Lambrusco (red), Rosso Colli di Parma, Malvasia and
Sauvignon (white).
Recipes
(in detail)
How it is stored
Cleaned and packaged, Prosciutto di Parma can be
conserved up to 6 months in a refrigerated 4 and 8° C
area. Only whole rounds of Prosciutto di Parma with the
crust still intact can be kept in an environment with a
temperature between 17 and 20°C, up to 12 months; once
cut, it can be conserved in the refrigerator for a month,
as long as the cut part is covered with transparent
plastic wrap. Finally, if it is pre-sliced and
pre-package, it can be conserved for a maximum of 3
months in temperatures between 1 and 4°C.
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