How to store and serve Prosciutto di Parma

Handling instructions

• The skin should be removed when necessary for slicing.
• 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.

Storing instructions

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. 

Once you begin slicing the meat, if can stored in the refrigerator for up to a month, as long as you cover the cut, exposed part with plastic wrap.
 

Suggested serving instructions

Best served by itself in slices about 1/10th of an inch thick and with the surrounding fat.
It also pairs well with:

• a bit of mustard and figs
• melon
• figs
• pineapple
• cow or buffalo’s milk mozzarella and other fresh cheeses
• bread, flat breads and Italian breadsticks or grissini
• Parmigiano-Reggiano
• Pecorino cheeses

Visit our Online store to purchase Prosciutto di Parma.