Prosciutto di Parma
Silky. Deeply aromatic. Irresistible.
Those are just a few of the words that come to our mind when we think of Prosciutto di Parma. At its core, Prosciutto is a very simple product, made with only three ingredients: pork, salt, and time. Fresh pig legs are salted, and left to air-dry with minimal intervention. A year or so later, culinary magic is born.
Prosciutto di Parma is made according to very specific standards - it’s in those standards and in the passion of Italian producers that something very special happens. Authentic Prosciutto di Parma is produced with the hind legs of heritage breed pigs raised in 10 specific regions of Italy. These pigs are bred and raised according to the highest standards. The legs are butchered, salted, and left to slowly air-dry in well-ventilated rooms swept through by the unique winds of the Apennines. The open face of the ham is then hand-brushed with a mixture of lard, salt and pepper to prevent the meat from drying out too quickly, and left to further cure in quiet cellars. The hams are cured a minimum of 14 months - after a careful selection, only the best quality hams are branded with the Parma Crown.
At Vantia, we offer Prosciutto di Parma at three distinct aging periods - 14 months for a delicate sweetness, 18 months for deeper complexity, and 24 months for the prosciutto-lover seeking the full expression of its rich character.
Experience it as Italians do: served at room temperature, sliced paper-thin, accompanied by fresh seasonal fruit or wrapped around breadsticks for textural contrast. Prosciutto di Parma isn't just for charcuterie boards (though it certainly shines there) - drape it over just-cooked pizza, wrap it around melon for a classic pairing, or layer it with freshly sliced Parmigiano-Reggiano for an antipasto that transports you directly to the rolling hills of Emilia-Romagna.
Silky. Deeply aromatic. Irresistible.
Those are just a few of the words that come to our mind when we think of Prosciutto di Parma. At its core, Prosciutto is a very simple product, made with only three ingredients: pork, salt, and time. Fresh pig legs are salted, and left to air-dry with minimal intervention. A year or so later, culinary magic is born.
Prosciutto di Parma is made according to very specific standards - it’s in those standards and in the passion of Italian producers that something very special happens. Authentic Prosciutto di Parma is produced with the hind legs of heritage breed pigs raised in 10 specific regions of Italy. These pigs are bred and raised according to the highest standards. The legs are butchered, salted, and left to slowly air-dry in well-ventilated rooms swept through by the unique winds of the Apennines. The open face of the ham is then hand-brushed with a mixture of lard, salt and pepper to prevent the meat from drying out too quickly, and left to further cure in quiet cellars. The hams are cured a minimum of 14 months - after a careful selection, only the best quality hams are branded with the Parma Crown.
At Vantia, we offer Prosciutto di Parma at three distinct aging periods - 14 months for a delicate sweetness, 18 months for deeper complexity, and 24 months for the prosciutto-lover seeking the full expression of its rich character.
Experience it as Italians do: served at room temperature, sliced paper-thin, accompanied by fresh seasonal fruit or wrapped around breadsticks for textural contrast. Prosciutto di Parma isn't just for charcuterie boards (though it certainly shines there) - drape it over just-cooked pizza, wrap it around melon for a classic pairing, or layer it with freshly sliced Parmigiano-Reggiano for an antipasto that transports you directly to the rolling hills of Emilia-Romagna.
Silky. Deeply aromatic. Irresistible.
Those are just a few of the words that come to our mind when we think of Prosciutto di Parma. At its core, Prosciutto is a very simple product, made with only three ingredients: pork, salt, and time. Fresh pig legs are salted, and left to air-dry with minimal intervention. A year or so later, culinary magic is born.
Prosciutto di Parma is made according to very specific standards - it’s in those standards and in the passion of Italian producers that something very special happens. Authentic Prosciutto di Parma is produced with the hind legs of heritage breed pigs raised in 10 specific regions of Italy. These pigs are bred and raised according to the highest standards. The legs are butchered, salted, and left to slowly air-dry in well-ventilated rooms swept through by the unique winds of the Apennines. The open face of the ham is then hand-brushed with a mixture of lard, salt and pepper to prevent the meat from drying out too quickly, and left to further cure in quiet cellars. The hams are cured a minimum of 14 months - after a careful selection, only the best quality hams are branded with the Parma Crown.
At Vantia, we offer Prosciutto di Parma at three distinct aging periods - 14 months for a delicate sweetness, 18 months for deeper complexity, and 24 months for the prosciutto-lover seeking the full expression of its rich character.
Experience it as Italians do: served at room temperature, sliced paper-thin, accompanied by fresh seasonal fruit or wrapped around breadsticks for textural contrast. Prosciutto di Parma isn't just for charcuterie boards (though it certainly shines there) - drape it over just-cooked pizza, wrap it around melon for a classic pairing, or layer it with freshly sliced Parmigiano-Reggiano for an antipasto that transports you directly to the rolling hills of Emilia-Romagna.
Our Prosciutto di Parma is made in the heart of Emilia Romagna, according to strictly controlled standards.
Prosciutto di Parma, in pictures:
The salting,
The first phase of airdrying,
The open face is painted with lard,
The Second phase of drying,
The Parma Crown symbol is branded on the best ham.
Vantia Prosciutto di Parma arrives in your local deli for slicing!
