Murray's Prosciutto di Parma 3-Pack

$45.00 / 3 oz Eachprice is $45.00 by 3 oz Each

Age: 20 Months
Italy

Since ancient Roman times, Prosciutto di Parma has been cured with just a few simple ingredients: fresh pork, sea salt, air, and time. The recipe has changed very little since its earliest days, a true testament to this time-honored tradition from Parma, Italy. Murray’s Prosciutto di Parma is aged for at least 20 months, developing a richly nutty, flavor with strong notes of stone fruit. Try it with some of the region’s other classics, like Murray's Balsamic Vinegar or Murray’s Parmigiano Reggiano.

meat

0.5625 pounds

Pork Meat, Sea Salt.

Allergens: Milk

Heralded as the King of Hams, Prosciutto di Parma dates back to ancient Rome. * The quality of the prosciutto is linked to the curing process and animal husbandry. * A traditional dry-curing process is used to create Murray’s Prosciutto di Parma. * Murray’s Prosciutto di Parma is made by Paolo Tanara. * Raw legs of pork are carefully selected, hand-trimmed, and salted before aging for at least 20 months. * For a prosciutto to be considered Prosciutto di Parma, it must be aged in the region surrounding Parma, Italy, and made from animals raised in accredited, regional farms. * The curing and aging process follows a time-honored tradition and is heavily monitored to ensure the quality of the ham. * Historically, Prosciutto di Parma was cured using a process that translated to the Italian for “open the window, close the window.” * Meats were aged in large rooms with high windows on either side. * Depending on the meat being cured, the windows were opened and closed to control the temperature and humidity of the room. * The same concept is used in today’s production methods, as air is piped in through the roof to cure the meat.