Prosciutto di Parma DOP Casa Graziano Riserva

Parma Ham DOP Casa Graziano Riserva is a product that presents a brick red slice with the right balance between meat and fat and a delicate marbling.

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Size

11 kg ca

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Prosciutto di Parma DOP Casa Graziano Riserva

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Parma Ham DOP Casa Graziano Riserva con osso one of the most famous and appreciated Made in Italy products in the world. The processing is ancient and has been handed down for generations; excellent quality raw materials are chosen. In the Parma Ham are not used preservatives and additives Casa Graziano uses only top quality pork, spices and a little sea salt. The territory is one of the keys to the success of Parma ham: the hills of Parma are characterized by a mild climate, with dry and delicate air: in this context the natural curing of Parma Ham DOP Casa Graziano Riserva takes place, which gives the unmistakable sweetness and delicacy to this prized salami loved all over Italy and abroad.

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meat	Suino
Size	11 kg ca
Location	Prodotto in Italia
more informations	Nutritional values per 100g: Energy value (calories) 267 kcal Protein 26 g Carbohydrates < 0.5 g sugars 0.00 -- g Fats 18 g saturated 6.12 g, Salt 4.4g
How it's made	The production of the Parma ham is highly regulated by strict procedural guidelines developed by the Consortium of the producers, in the full respect of the tradition. The exclusivity of this cured meat starts with the selection of the pigs, which must be from one breed, the Large White Ladrance and Duroc, fed with high quality animal feed, such as whey from the Parmigiano Reggiano. The legs are refrigerated in specific rooms for 24 hours and then they are 'trimmed', that means the fat parts and the rind are taken off, giving the leg its classic round shape. This shape is also convenient for the next step: salting. This is a delicate and complex phase where experts hand cover the leg with salt and the difficulty is in using the salt (humid on the rind and dry on the parts with no fat) when the leg has reached a perfect and homogenous temperature. Afterwards the legs are stored in a refrigerating room for 15-18 months and, after they have washed and covered them again with salt, they rest in an other refrigerating room for the same amount of time. At the end of this time, the resting salt is removed and the legs rest. After more than 60 days, the legs are washed with lukewarm water to remove impurities and excess salt(remains) and they are left to dry on the sun during chill and windy days. They are then hung at the scalere, a type of shelf located in a specific rooms which are well-aired and suitable for a natural, constant and gradual drying. Next step is the 'sugnatura' (greasing), where the leg is covered with the sugna, a paste of fat and grained pepper, to soften the upper layers of the meat. Starting from the 7th month, the Parma ham can be put in cellars, these special rooms for the curing are key for the development of the flavours and aromas typical of the Parma ham. Only after one year and several checks later, that are carried out by the Inspectors of the Quality Institute of Parma, the Prosciutto crudo di Parma can finally be branded and released on the market.
Storage	To be stored in a cool and dry place.
Aging	long-ripened
Salami type	Salami
Type of meat	Pork
Average expiry date	6 months

Combinations

Parma Ham is best served in purity as an appetizer accompanied by medium seasoning cheeses We suggest the combination with a Lambrusco, or a Barbera, also good with a glass of Franciacorta.

Technical Identity

Average expiry date

6 months

Salami type

Salami

Type of meat

Pork

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