About this cut
Prosciutto di Parma is the undisputed king of Italian charcuterie, celebrated for its delicate, buttery texture and distinctively sweet, nutty profile. Produced exclusively from Italian heritage pigs raised on a specific diet including whey from Parmigiano Reggiano, each leg undergoes a meticulous curing process of at least 12 months in the unique microclimate of the Parma hills. The result is a translucent, rosy ham with creamy fat that melts instantly on the palate, offering a sophisticated balance of salt and sweetness. Its DOP status guarantees a tradition of purity, containing only pork and sea salt without any artificial additives.
Taste-DNA
Sourced from the heavy hind legs of specially bred Italian pigs, where the high fat-to-lean ratio allows for a long, slow maturation process. The dense muscle structure of the thigh develops deep complexity as moisture evaporates and enzymes break down proteins into savory amino acids.
Preparation
Cooking Guide
To experience its full complexity, Prosciutto di Parma should never be cooked but served at room temperature to allow the fats to soften. It must be sliced paper-thin—ideally using a manual flywheel slicer—to create a texture that dissolves upon contact with the tongue. If used in cooked dishes like saltimbocca, add it at the very last moment to preserve its delicate aroma and prevent the salt from becoming overwhelming. Avoid pre-sliced vacuum packs whenever possible; fresh slicing prevents oxidation and maintains the ham's characteristic silkiness.
Core Temperatures
Portions per Person
Drape the ham over ripe mission figs or sweet melon to contrast the salt, or pair with the crisp acidity of a Franciacorta or a chilled dry Lambrusco to cut through the richness of the fat.