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Prosciutto di Parma DOP Ruliano senza osso 24 mesi
Ruliano Parma Ham without bone is a Riserva ham of Ruliano. This ham seasones for 24 months before being released on the market and savored by the most demanding palates. Sweet and delicate Parma Ham is produced without the use of any preservative. This Riserva Ham is one of the most valuable hams produced by the DOP brand.
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Ruliano Parma Ham without bone is Ruliano's ham. The art of preparation of Parma ham is ancient and has been handed down for two generations, Father Giuseppe has handed down the art of refining his son Daniele. Only the best selected thighs will be part of the 24 months line. Ruliano Parma ham does not contain preservatives and additives. The territory is one of the keys to the success of the Parma ham: the hills of Parma are characterized by a mild climate with dry and delicate air: in this context, natural refining of the Parma Ruliano ham gives the unmistakable sweetness Delicacy to this precious ham loved throughout Italy and abroad.
| meat | suino |
|---|---|
| Size | 7.5/ 8.5 kg ca |
| Location | Rluliano SPA Str. Pranello, 6, 43013 Riano PR |
| more informations | Etichetta nutrizionale per 100 g di Prosciutto di Parma Valore energetico (calorie)269kcal Proteine25,9g Carboidrati0,3g zuccheri--g Grassi18,3g saturi6,12g monoinsaturi8,7g polinsaturi2,62g colesterolo81mg Fibra alimentare--g Sodio1760mg. |
| ingredients | Coscia di suino nazionale del circuito PARMA DOP Ingredienti: sale marino essiccato Coadiuvanti tecnologici: sugna No allergeni e OGM. |
| 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.
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