The warm and humid climate around Parma creates unique conditions for raising stock of particularly refined characteristics. Academia Barilla selects only those hams which have been cured for at least 18 months and have been endorsed by the strict board of the Consortium of Producers. Academia Barilla tends to choose the larger legs of ham as they respond better to the aging process, offering a more complex taste and a finer texture.

Click here to visit the Online Store and purchase Academia Barilla's Prosciutto di Parma DOP.

Discover:
- Tasting technique for Prosciutto di Parma
- Production of Prosciutto di Parma: description - photo gallery

Characteristics

	Flavor: rich in complex aromas that come from the long and gradual curing process.
	Taste: sweet and balanced due to careful regulation of the salt and fat content.
	Texture: compact and homogeneous, yet so tender it melts on the tongue.

Serving suggestions

Indispensable among Italy's cold starters, it is usually accompanied by melon or figs. Prosciutto di Parma is often chosen for warm starters and entrees because of its signature rich aroma and flavor.