Best Parma ever (at least we think so!)
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Prosciutto di Parma Sant'Ilario is a type of cured ham made from the hind legs of specially bred pigs from the Parma region of Italy. The meat is salt-cured and air-dried for at least 12 months, with some producers choosing to age their prosciutto for up to 24 months.
What distinguishes Prosciutto di Parma Sant'Ilario from other varieties of Parma ham is the use of a specific breed of pig, known as the "Suino Nero di Parma," or Black Pig of Parma. This breed is known for its high quality meat and is raised on a special diet of grains, whey, and fresh milk.
Prosciutto di Parma Sant'Ilario has a delicate, sweet flavor and a buttery texture that melts in the mouth. It is typically served thinly sliced as an antipasto or appetizer and pairs well with a variety of cheeses, bread, and wine. Like all Prosciutto di Parma, it is protected by a PDO (Protected Designation of Origin) status, which ensures that it is produced according to traditional methods and with only the highest quality ingredients.