Cured meat
Prosciutto di Parma
Quick answer
Prosciutto di Parma is a DOP dry-cured ham made only with pork leg and sea salt, aged at least 12 months.
It is sweet and delicate; look for the five-pointed ducal crown brand.
How to use it: slice paper thin; with melon, figs or on pizza after baking.
- Type
- Cured meat
- Origin
- Emilia-Romagna (DOP)
- Made from
- Pork leg, sea salt
- Best uses
- slice paper thin; with melon, figs or on pizza after baking.
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