Italian Charcuterie Board: Prosciutto di Parma

Prosciutto di Parma originates from a specially selected breed of Italian-born pigs raised in 10 regions of Italy to the highest standards of Consorzio del Prosciutto di Parma. Free of nitrates or nitrites, its ingredients are ham, salt, air and thyme. The Apennine mountains of the Emilia Romagna region offer crisp sea breezes that aids in the curing process that can range from 400 days to 36 months. Take note of its dark pink color.

Tips for all Artisanal Cured Meats

For optimum enjoyment, sliced cured meats should be consumed within 3 days of receipt. Store tightly wrapped in butcher paper if not all consumed at once.  Thereafter, cured meats can be a delectable addition to any meal.  Simply oven roast or lightly sauté, chop and sprinkle over your favorite salad, soup, pasta, pizza or stew.

* The weight and number of slices may vary based on the specific part of the leg from which they are cut.