More on our Il Poggio – Prosciutto di Parma dry-cured ham.
As far back as the Roman age, chroniclers document the presence of farmers rearing pigs in great numbers throughout the marshy Po Valley to produce dry-cured ham. Because of the particularly high levels of mineral salts in some areas around Parma, such as Salsomaggiore, people were able to develop the salt-curing techniques still practiced today. The word “prosciutto” (“ham”) may derive from the Latin expression “perex suctum”, which means “to dry out”, or from the local dialect “par siut”, meaning “it seems dry”.
Il Poggio – Prosciutto di Parma is an exclusive bone-in dry-cured ham; it has a characteristic pink colour and unmistakeable mild flavour. We select the finest haunches from heavy Italian pigs to make our dry-cured ham; the pigs are reared to over 180 kg on a special diet designed to make Italy’s top deli meat even sweeter and more wholesome. What makes Poggio unique is its particularly long maturation period – at least two years.
RECOMMENDED PAIRINGS: Although Parma Ham is often eaten raw as an hors d’oeuvre, sliced more or less finely according to taste, it is also a main ingredient in more complex recipes, such as classic tortellini. It is best enjoyed as it is, or with fresh fruit such as figs or melon.Parma Ham goes well with aromatic white wines, including lightly sparking varieties such as Malvasia dei Colli di Parma or Malvasia Istriana; however it can also be enjoyed with light, fruity reds.
No added polyphosphates
Minimum maturation 24/30 months