Prosciutto Di Parma is a type of dry-cured ham that is produced in the Parma region of Italy. It is made from the hind legs of a pig and is cured for up to 18 months. The flavor of Prosciutto Di Parma is sweet, nutty, and slightly salty.
Prosciutto Di Parma can be eaten in many different ways, such as in a sandwich, over a salad, or as part of an antipasto platter. It can also be served as an appetizer or as part of a main meal.
Some of the best recipes with Prosciutto Di Parma in Australia include Prosciutto, Mozzarella and Artichoke Salad, Prosciutto Wrapped Asparagus, and Prosciutto and Basil Pesto Pizza.
Prosciutto Di Parma should be stored in the refrigerator at a temperature of 4°C (39°F). It should be wrapped in wax paper or a plastic bag to keep it from drying out.
Ersilia C. (verified owner) –
Beautiful and fresh. My only criticism is that it could have been a fraction thicker.
Anonymous (verified owner) –