Prosciutto di Parma DOP Boneless
Aged 18 months
Prosciutto di Parma DOP is produced in the original area of production using the best locally raised meat. It gets its characteristic look and flavor from the humid air in the hills outside Parma.
Academia Barilla selects and sells only the largest pork thighs that guarantee, together with a slow aging process, a more delicate taste. Academia Barilla Prosciutto di Parma DOP is aged for at least 18 months, resulting in soft, tender, compact, never fibrous, meat.
Aroma: rich with aromatic and complex aromas that come from the long, gradual aging process.
Flavor: sweet and well balanced thanks to just the right amount of salt and the optimal percentage of fat.
Texture: compact all the way across the meat, tender enough to melt in your mouth.
The best way to taste Prosciutto di Parma is to eat it alone or as a typical Italian appetizer with any one of the aged cheeses from our collection. We often serve it with melon, figs, fruit compotes or fresh, light wines.
The recipe: Pork Tenderloin With Balsamic Vinegar of Modena
- 2 pork fillets, (of about 1,6 lb)
- 12 slices Prosciutto di Parma
- Balsamic Vinegar of Modena to taste
- 1 sprig rosemary
- 2 cloves of garlic
- ⅝ lb baby greens
- Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
- Academia Barilla Natural Sea Salt with Italian Black Olives to taste
- pepper to taste
Begin by removing the excess fat from the slices of prosciutto.
Cut the pork tenderloin into small pieces, about 2 oz each. Roll each piece of pork in a slice of prosciutto, keeping it in place with a toothpick.
Heat 2 tbsp of olive oil prepared pork. Drizzle the meat with the Balsamic Vinegar of Modena according to your taste.
Turn the meat and cook on all sides until the center is no longer pink.
Before serving, place the meat on a bed of lettuce, flavored with sea salt with black olives, freshly ground black pepper and olive oil.
Finish with the reduction of balsamic vinegar.
Visit our Online store to purchase Prosciutto di Parma.