National boneless ham

Description

DESCRIPTION

National boneless ham

CHARACTERISTICS

Sales designation: National boneless ham
Quantity: about 8 kg
Origin: Italy, produced and packaged by Salumificio Fereoli Mario & Figlio snc

Prosciutto di Parma PDO is an Italian ham with ancient origins. The first records of ham processing in the Parma area date back to Cato in the 2nd century BC. Beginning in the year 1000, ham became increasingly important. Between the 13th and 14th centuries the Guild of Pork Gravediggers was formed in Parma; this group split in 1459 when the Lardaioli-those who killed pigs and salted the meat-formed their own Guild.

Prosciutto di Parma PDO is a raw ham originating from Parma. It is made from the meat of the pig’s hind leg and is aged for at least 12 months. It is served raw, on its own or as an appetizer, accompanied by bread or the traditional torta fritta parmigiana or gnocco fritto. It goes well with melon, roast pork, and other dishes prepared with Parmesan cheese (such as tortellini). When cut, the slice is pink in the lean part and white in the fatty part. The flavor is mild, sweet and fragrant, not at all salty.

The product is completely natural, with only two ingredients: Italian pork and a pinch of salt. It will acquire its characteristic sweetness and flavor in an area where there are ideal conditions for curing.

History of the manufacturer

The Fereoli Mario & Figlio company, located in the heart of Emilia’s Food Valley, to be precise in Pilastro di Langhirano, in the province of Parma, has been involved since 1965 in the processing of the finest pork meats for the production and seasoning of cured meats, with related packaging and packing, and in the sale of high gastronomy pork cuts and cheeses typical of the area.

Now in its fourth generation of producers, despite the due updating of technology and processing techniques, it hands down and preserves its soul as a traditional family business to bring the best local products to your table. The production of cooked and raw cured meats typical of the Parma hill area is carried out with the same care as in the past and following ancient recipes.