PARMA HAM
Whole with bone 10-11 kg
Linea Gran Riserva Casa Graziano

Parma Noble Food has selected for its customers a  Whole Parma ham with bone seasoned for 24 months using salt as the only additive. Its typical pear-shaped form weighing nearly 10.5 kg, is made from the hams of pork raised exclusively in Italy. It is renowned all over the world and is distinguished by its nutritional properties and by the “crown”, the brand impressed only on original products. The month and year of seasoning are relief printed along with the acronym C.P.P. (Consorzio del Prosciutto di Parma) on the metal seal consisting of a round crown.

When cut into slices, ham has a colour between rose and red interspersed by the pure white of fat. A slice of ham must not be glossy but moist with a soft texture. Actual tasting starts with a careful olfactive test: the fragrance of a good ham must be sweet smelling, fine, harmonious, typical of seasoned meat. When tasted, the intensity of flavour must be sweet, slightly salty, fresh and harmonious.

Parma ham is a preserved meat. The quantity of sodium, total fat and calories vary considerably as the seasoning of the ham analysed varies. The peculiar characteristic of this sublime product is its high protein content (25.1%) that can reach 29.1% if the external fat is removed. Total lipids set at 18.3% as far as a whole Parma ham is concerned, and at 6.4% as far as defatted ham is concerned. It is recommended for its low fat content, content of free amino acids and highly digestible proteins.

It is best appreciated if eaten alone with butter, toasted bread and melon, fruity figs, exotic fruit thus tasting a unique and unparalleled dish. It may add personality to simple or elaborate dishes, from traditional or creative cooking. Wines pairing with Parma ham are either white or red, such as a fruity Lambrusco, a dry Malvasia, a Fortana from Parma and Piacenza hills, which perfectly pair with Parma ham. But it perfectly pairs with Italian as well as all local wines from all over the world.

The whole Parma ham must be kept in a fresh room not too dry, for example hanged in a cellar at a temperature of 17-20 Degrees centigrade. By taking this simple care, it can be preserved even for more than 12 months thus allowing it to continue its slow seasoning process. Once started, i.e. when the first slice is cut, it should be kept in a cold room preferably at a temperature not in excess of 8-10 Degrees centigrade by covering the cut side with a cotton tissue or with a film, and it is recommended that the product is used within a time frame of 8-10 weeks.