Product Description
D.O.P. Prosciutto di Parma is personally selected in the small hill town of Langhirano, the area that specializes in Parma ham. Academia Barilla's D.O.P. Prosciutto di Parma is among the most important and prestigious cured meats of Italy. Academia Barilla hand-selects only the largest legs available, as they mature more gradually over time and hence develop a balanced, sophisticated taste. The warm and humid climate around Parma creates unique conditions for raising stock of particularly refined characteristics. The superior quality of Academia Barilla's D.O.P. Prosciutto di Parma is due to the unique composition of the feed, attentive care for the stock, time honored production techniques and strict control of the entire production process. Prosciutto di Parma is aged for a minimum of 18 months and offers a lean, soft, evenly marbled meat that is never fibrous or fatty. Serving Suggestions: Indispensable among Italy's cold starters, it is usually accompanied by melon or figs. Prosciutto di Parma is often chosen for warm starters and entrees because of its signature rich aroma and flavor.
