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.
Characteristics
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.
Serving Suggestions
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: Eggplant Parmigiana
Ingredients
Serves 6
- eggplant
- butter
- olive oil
- 1 onion
- 3 ½ oz Prosciutto di Parma DOP, diced
- tomato sauce
Preparation
30 minutes preparation + 1 hour cooking
Choose eggplants that are firm and scrape them carefully. Cut long slices and boil in abundant water. When they are cooked, drain well and leave them to dry, if possible on a cutting board under the sun. Prepare a casserole stock with a small amount of butter, olive oil and a well-chopped onion. Brown everything. Add 100gr of prosciutto cut thick and then diced, and brown well. Add a little tomato sauce and the eggplants well-dried. Leave over a low heat for about an hour and serve. An old recipe from Parma.
Other recipes:
Visit our Online store to purchase Prosciutto di Parma.
