Origin
Italy, Parma, Emilia-Romagna · DOP
Flavor Profile
Fresh, delicately pink, mild-sweet, pleasantly salty. It shows the original, unadulterated character of Parma ham.
Fruit Pairing
Strawberries with fresh basil and balsamic pearls
Cheese Pairing
Stracchino or young Taleggio (creamy, mild)
Antipasti
Green Castelvetrano olives, artichoke hearts in olive oil
Special Touch
The balsamic pearls are the eye-catcher — spectacular to look at and placing precise points of acidity that show the mild ham at its best.
Serving
On white porcelain: ham loosely rolled, strawberries arranged with basil, balsamic pearls added just before serving.
The Story
Parma DOP is the best-known quality seal in the world of cured meats — but the 15-month is the underrated one. Fresher, more direct, more approachable. Exactly right with strawberries and a mild cheese: no competition, only harmony.
Background
Prosciutto di Parma has a history of over 2,000 years. As early as the 2nd century BC, the Romans cured pork legs here with sea salt. In the Middle Ages, Benedictine monks refined the technique. The consortium was founded in 1963; EU-DOP status followed in 1996. The pigs (Large White, Landrace, Duroc) are fed whey from Parmigiano-Reggiano production; the ducal crown brand is awarded after 12 months.