Prosciutto di Parma DOP Ruliano 24 months slice 2Kg

The area where the Ruliano ham factory is located, a well-known name in the production of Prosciutto di Parma DOP, is nestled in the hills of the typical production area of Prosciutto di Parma, situated in the Emilia-Romagna region of Italy. The company strictly follows the traditional production methods established by the Protected Designation of Origin (DOP) regulations for Prosciutto di Parma. The intriguing term "perex suctum" is linked to ancient Rome and the etymology of the word "prosciutto." In the processing of Ruliano Ham, this name derived from Latin highlights the artisanal production method that characterizes this exquisite cured meat. The selection of pigs is done with care, favoring native breeds and a specific diet. Salting is done manually, ensuring an even distribution of salt. The drying and resting period precedes the aging phase in natural cellars. The Prosciutto di Parma DOP Ruliano slice is aged for at least 24 months, a crucial period to develop its distinctive organoleptic characteristics. The product's utility lies in creating a high-quality ham, appreciated for its refined taste and soft texture. Its peculiarities include attention to animal welfare, the use of traditional methods, and the long aging process that gives the ham a rich and complex flavor. The Prosciutto di Parma DOP Ruliano slice is a gastronomic excellence that reflects Italian artisanal mastery and tradition. Pairings: The Prosciutto di Parma DOP Ruliano slice lends itself to delicious pairings. You can pair it with melon for sweetness that complements the salty and soft prosciutto. The pairing with Parmigiano Reggiano cheese is an irresistible Italian classic. Fresh figs offer a sweetness and texture that harmonize perfectly with the prosciutto. For a crunchy touch, serve the prosciutto on slices of crispy bread. The bitterness of arugula in a salad contrasts well with the sweetness of the prosciutto, creating a balanced dish. Ripe pears, with their juicy sweetness, pair beautifully with the savory prosciutto. If you prefer a light option, accompany the prosciutto with breadsticks or fresh bread. Buffalo mozzarella, with its creaminess, blends harmoniously with the delicate taste of the prosciutto. Experiment with these combinations to discover your favorite and enjoy an authentic culinary experience with the Prosciutto di Parma DOP Ruliano slice. Processing: The processing of the Prosciutto di Parma DOP Ruliano slice begins with the slaughtering of pigs, followed by a maturation period of the thighs for at least seven months. Subsequently, the hams are transferred to the cellar for aging, which continues for a minimum of 24 months, according to strict regulatory standards. The ancient art of Daniele Montali, son of Giuseppe, has been passed down through generations, ensuring a high-quality production process. Other: Nutritional label for 100 g of Prosciutto di Parma Energy value (calories) 269kcal Proteins 25.9g Carbohydrates 0.3g sugars --g Fats 18.3g saturated 6.12g monounsaturated 8.7g polyunsaturated 2.62g cholesterol 81mg Dietary fiber --g Sodium 1760mg