Prosciutto Di Parma
Good Prosciutto ('ham' in Italian) is an art. Traditionally this is an Italian process for air-drying ham using pork hind leg that's quite time consuming...can be hanging for two years!
Typically there's two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.
It's glossy and marbled with fat. Prosciutto has around 12g/100g fat (in contrast, Pancetta is made from pork belly with around 40g/100g).
This is Prosciutto di Parma,100% natural cured ham made in Emilia Romagna region in Italy can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy, according to the highest standards, on which they are monitored.
- Freshest when first opened or sliced (thinly please!).
- Good for cheese platters, pizza, sauces.
- Store as per pack, in the fridge. It usually only lasts for weeks once sliced. Always check and follow the advice on the packet.