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
- cow or buffalo’s milk mozzarella and other fresh cheeses
- bread, flat breads and Italian breadsticks or grissini
- Parmigiano Reggiano
- Pecorino cheeses