Tips
Prosciutto di Parma is the expression of Italian excellence in the prosciutti category. It is subjected to careful salting and a slow maturation process. During the 24-month maturation, its aroma and unmistakable sweet taste are brought to the fore.
Prosciutto cotto is boiled prosciutto. In the preparation of the raw material, each individual thigh is carefully selected and prepared and then gently flavored with fine spices.
The massage allows it to absorb the aromas in the most homogeneous way, and then the meat is placed in special molds, which give it its classic shape.
Prosciutto di Parma is recommended to be consumed in its raw form as an appetizer or on a charcuterie platter.
For a crispy result, place it on the baking sheet with parchment paper, cover it with parchment paper and a baking sheet to stabilize it. Bake in a convection oven at 140°C for 20 minutes.
