How to store and serve Prosciutto di Parma

How to store it

Deboned and vacuum-sealed, Prosciutto di Parma should last up to 6 months in the refrigerator or a cool place with a steady temperature of 40 to 46°F. Only bone-in Prosciutto di Parma can be hung and left at a room temperature of between 62 and 68°F for up the 12 months.
Once you begin slicing the meat, if can stored in the refrigerator for up to a month, as long as you cover the exposed part with plastic wrap.

How to serve it

• The skin around the prosciutto should be removed with a knife, little by little, when it is necessary in order to continue slicing the meat
• The layer of fat around each slice should be white with stripes of pink and should not be removed.
• It should be sliced cold.
• The slices should be very thin.
• The meat should be consumed soon after slicing.
• Whole hams should be stored with cool areas.
• The exposed area should be lightly rubbed with oil and covered with aluminum foil or plastic wrap.

What to serve with it

Best served by itself, sliced about 1/10th of an inch thick, with the surrounding fat.
It also pairs well with:

• a bit of mustard and fig mostarda
• melon
• pineapple
• cow or buffalo’s milk mozzarella and other fresh cheeses
• bread, flat breads and Italian breadsticks or grissini
• Parmigiano-Reggiano
• Pecorino cheeses

Visit our Online store to purchase Prosciutto di Parma.