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A super easy appetizer that amps up the wow factor! Pears baked in honey and fine Italian balsamic, plus sweet burrata cheese, are rolled up in flavorful prosciutto di parma. Depending on the season, substitute with peaches or figs.
- (35)
- Vill Antica
- $17.86
Prosciutto di Parma Recipes. Whatever occasion, or season, there is always a delicious way to add Prosciutto di Parma to your next meal. The Whole Leg. Learn how to use and cook with every part of a Prosciutto di Parma leg. Optimize flavor, minimize waste.
If you see a leg of prosciutto without the Parma crown, it’s not Prosciutto di Parma. The signature symbol signifies that you’re buying a 100% natural product: no additives or preservatives, just Italian-bred pork, sea salt, air and time.
- 2 min
Every paper-thin, melt-in-the-mouth slice of sweet, savoury and salty Prosciutto di Parma, or Parma Ham, is the result of traditional, artisan techniques that have changed little over the years. Find out how it’s made, plus tips for serving and cooking with this incredibly versatile ingredient.
Features: Produced From the Hind Legs of Specially Selected Heritage Breed Pigs. Originated From Pigs Raised in 11 Regions of Italy According to the Highest Standards. Dry Cured Minimum of 14-months, Aged Around Parma, Within the Emilia-Romagna Region of Italy, Where the Mountain Air is Sweet, Dry and Aromatic.
- $199.99
- Fratelli Beretta
At Eataly, we love prosciutto crudo. Each impossibly thin slice of cured pork packs an abundance of satisfying, complex flavor that varies depending on how (and where) it's made. After visiting different prosciuttifici across Italy, our buyers chose to offer Prosciutto di Parma DOP in our markets.
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Who makes Prosciutto di Parma?
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Parmashop has selected for you a symbol of quality, tradition and Emilian gastronomic culture: the Prosciutto di Parma with bone aged 18 months belonging to the Black Label line of Cavalier Umberto Boschi.
