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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