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Parma ham

the brand

“Sweet” Prosciutto di Parma (Parma ham PDO) is a completely natural food: the only ingredients are pork and salt, the same as two millenniums ago.
Actually, back in 100 B.C. a Latin author wrote of a prosciutto of extraordinary taste, produced in the Parma area and conserved by salt.

History (in detail)

The secret of Prosciutto di Parma begins with a careful selection of the swine: only Italian pigs of selected race, weighing at least 150 Kg., whose food is strictly controlled. An essential condition for obtaining Crudo di Parma is that the whole process happen in a “typical area”: an area extremely limited that includes territory of the Parma province located at least 5 km. south of via Emilia up to an altitude of 900 meters, limited at the east by the Enza river and at the west by the Stirone torrent. Actually the climate conditions of this zone are an ideal environment for the aging of prosciutto.

It is the Prosciutto di Parma Association who protects the quality, the authenticity and full respect of tradition which has achieved the recognition of the Denominazione di Origine Protetta (DOP). The brand, a ducal crown, identifies the true Prosciutto di Parma, directly on the thigh or on the packages of pre-sliced.

Prosciutto di Parma Association (in detail)

How it is produced

The pig thighs are initially covered in salt, consciously measured in order to “sweeten” the prosciutto, and then follows a long process through different environments with controlled temperature, humidity and ventilation. During the aging process, the prosciutto absorbs salt and the air of the area and looses water and weight.
Aging must last at least 10 months for prosciuttos from 7 to 9 kilograms and 12 months for those heavier than 9 kilograms.
A large thigh and long aging process add to the deliciousness of Prosciutto di Parma.

How imo is done (in detail)

Parma Gourmet's Offers

Prosciutto di Parma
seasonaded 18 months

Sweetness and deliciousness in a unique mix

- whole, with bone
weighing 10 Kg: 199 euro

- whole, boneless
weighing 8,3 Kg: 199 euro

- half, boneless
weighing 3,7 Kg: 93 euro

more offers...

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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