When we talk about prosciutto, especially in Italy, we immediately think of Parma or San Daniele.
However, there are many variations in the world, each with different organoleptic characteristics. One of the many characteristics that hams have in common is certainly the taste and the many ways in which it can be served, cut thin, with a knife, enjoyed alone or with a crispy sandwich, or in summer accompanied by a fresh melon.
In this gallery we see together the main features of the most popular products in Italy and Spain.
The prosciutto of Parma is a ham with a sweet taste and is produced mainly in Langhirano, does not contain additives and has a low salt content.
For the production of Jamon Serrano are used pigs of pure pig breed Duroc, white pig with which the Iberian is crossed. These breeds are among the most valuable, has a beautiful pink color with variations of red and has a sweet and delicate taste. It turns out to be low in fat.
With breadsticks for a pleasant appetizer.
Typical summer dish with a fresh and ripe melon, a pleasure for taste and sight.
It is the most classic use of prosciutto. If purchased packaged, we recommend opening the bag a few minutes before consuming it.
the best way to taste every prosciutto, in Europe and in the world.