Deboned and wrapped, Prosciutto di Parma should last up to 6 months in a refrigerated location with a steady temperature of 40 to 46°F. Only bone-in Prosciutto di Parma can be hung and left at room temperature. If this is the case, the prosciutto can be stored for up the 12 months, in a room with a temperature between 62 and 68°F.
Some traditional products of Emilia Romagna
The quality of Parmigiano Reggiano DOP is based on a happy balance of many factors, including the quality of the the milk, the artisanal production methods that have remained unchanged for 7 centuries, the natural aging process, the complete absence of preservatives.
Prosciutto di Parma is made by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat.
Since the end of the Middle Ages, records show the presence of a “tart syrup,” vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio.
Some traditional recipes of Emilia Romagna
A delicious, tasty and easy-to-make appetizer to open your dinner.
The sweetness of pumpkin enclosed in home-made pasta: a refined and particular variant on filled pasta.
In this recipe, a fillet of beef is paired with one of the most famous Italian products in the world – balsamic vinegar.
A classic recipe from the Italian gastronomic legacy.
Rice, milk, sugar and candied fruit go into this delicious gluten-free cake from the city of Bologna.