Characteristics Genuine Parma Ham can be recognized at a glance: a rounded shape, unique aroma, an unmistakably sweet, delicate flavor and fragrant aroma. A whole Parma Ham should weigh between 8 and 10 kilograms: under no circumstances should it way less than 7 kilograms. The inside is a uniform pink color, interspersed with white fat. This traditional Italian cured meat is appreciated all over the world for its many qualities: it is sweet, healthy, genuine and entirely free from preservatives and additives. The unmistakable taste of a natural product, the fruit of loving artisanal production, just like the hams from the good old days. Nutritional Values Branded chain amino acids are an important part of the diet of those who practice physically intense sports: valine, leucine and isoleucine all detoxify, help to combat fatigue and repair muscle tissue damaged by prolonged stress. Parma Ham is a complete and tasty food: it is rich in B vitamins and a variety of easily absorbable minerals. E vitamins and selenium protect against the action of free radicals which cause cell deterioration. How to serve You can use a cutter to slice Parma Ham. First, trim the rind using a sharp knife. You may choose to trim more or less fat. A word of advice: never trim all of the fat as this may compromise taste. Slices should be thin, but not excessively so: ideally they should be paper thin. Parma Ham tastes good with everything. Try it on its own, with fresh crusty bread, or with butter and toasted bread, bread sticks and musk melon, figs or exotic fruits- pineapple for example. How to Store If deboned and vacuum packed, Parma Ham can be stored for no longer than 6 months in a refrigerator (between 4 and 6°C). Bone-in Ham can be stored for no longer than 12 months in a cool and dry pantry (between 17 and 20°C). Once opened, the product should be placed in a refrigerator; spread a small amount of olive oil onto the exposed part and then cover with tin foil or film.
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