Charcuterie
BACKCOD. 2433 REGION | EMILIA-ROMAGNA PRINT
Parma Ham 20 months Rosa dellŽAngelo 180g
INGREDIENTS Pork leg, salt.
SEASONING 20 months
WEIGHT 10x180g
SHELF LIFE 20 Days
NOTES
It is made with heavy Italian pig thighs, salted by hand (damp salt on the rind and dry salt on the lean part). For three weeks the hams absorb the salt in a cell which is humid (80%) and cold (from +1 to +4 degrees), after which they are left to rest, drying slowly, for three months. They are then washed, and curing begins. It is now up to the sea air, which, before reaching the plains, has taken up the balms of the Apennine woodlands. Weather permitting, the windows are opened, and this is the procedure for the next nine months. Then the hams are taken down to the cellar: after 12 months, the Consortium will affix the Ducal Crown attesting to their quality. This is not enough: the ham will be kept in place for 18-20 months, when its sweetness - intense, profound, modulated, but never sugary - will be fully appreciated.
PRE-ORDER Require [Monday for delivery the week after] **
Option 1 - Sales Department
Option 2 - Account Department
Option 3 - Provisioning Department
Option 4 - Quality Department
e- mail: info@lacredenza.co.uk
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