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Merkki: San Nicola Prosciuttificio del Sole
: Prosciutto di Parma D.O.P.
It is our EXCELLENCE of which we are proud to boast of. It is D.O.P. PARMA ham, made from pork meat coming from rigorously selected pig farms that have, from immemorial time, represented the ultimate in italian pig breeding. Our hams are dried slowly in order to remove the quantity of water not strictly required for the long, gradual maturing and curing process.
An older process handed down from generation to generation, of so many handling carried out with care, of movements, changes of air, all done with the final result in mind - a ham that is a work of art and a delight for the most demanding and therefore the most refined of palats.It is a rarity and a winning food because of its organoleptic characteristics it is perfect for a well balanced diet.
Our masterpiece bears the name 'Prosciutteria' because it is an expression used by artisans for saying where and how it is made and the utmost obsessive system of production. Every ham is respected and worked differently according to its main characteristics - its production is limited and to have it is not a privilege for everyone.
Our EXCELLENCE is:
> The harmony of the cured ham, beautiful and important with its blond rind with non-existent capillaries.
> The powerful aroma instantly released by cutting is so intense that it is inebrianting.
> The composition is a perfect combination fo the non-invasive but protective covering fat and the layers of muscle inside.
> The colour contrasts between the white of the fat that changes in tones to pink and the intensive uniform pink colour of the lean, firm meats.
> The taste, so captivating and sweet, is a sweetness that is so rewarding that it is not for everyone and not to everyone's taste but for delicate palates that know how to distinguish between a ham that is delicious and one that is anonymous.
> The flavour of a long slow curing process in a cellar, of a niche and the depositing in time itself of particular moulds and a microclimate that accentuate its uniqueness and the non comparability with our competitors.
> The tenderness and digestibility, the progressive breaking up of the muscle fibres encouraged by anzymatic activities, which in addition to giving the ham its tenderness, makes it a pre-digested product that does not overtax the stomach's digestive system.
The following is a confirmation of some of the data that defies all comparisons, based on the subjective information provided by evaluation chorts:
- salting: rigorously by hand
- weight: never less than 10 Kg. (cured weight)
- curing: never less than 20 months
- salt content: never more than 5.5%
- proteolysis value: never greater than 29%
- calorific value of the ham: equal to (with covering fat) Kcal. 220
- calorific value of the ham: lean part (without covering fat) Kcal. 135
which is why the 'Prosciutteria Casa Ghirardi' is:
THE EXCELLENCE of D.O.P. PARMA ham.
: Prosciutto di Parma D.O.P.
It is our EXCELLENCE of which we are proud to boast of. It is D.O.P. PARMA ham, made from pork meat coming from rigorously selected pig farms that have, from immemorial time, represented the ultimate in italian pig breeding. Our hams are dried slowly in order to remove the quantity of water not strictly required for the long, gradual maturing and curing process.
An older process handed down from generation to generation, of so many handling carried out with care, of movements, changes of air, all done with the final result in mind - a ham that is a work of art and a delight for the most demanding and therefore the most refined of palats.It is a rarity and a winning food because of its organoleptic characteristics it is perfect for a well balanced diet.
Our masterpiece bears the name 'Prosciutteria' because it is an expression used by artisans for saying where and how it is made and the utmost obsessive system of production. Every ham is respected and worked differently according to its main characteristics - its production is limited and to have it is not a privilege for everyone.
Our EXCELLENCE is:
> The harmony of the cured ham, beautiful and important with its blond rind with non-existent capillaries.
> The powerful aroma instantly released by cutting is so intense that it is inebrianting.
> The composition is a perfect combination fo the non-invasive but protective covering fat and the layers of muscle inside.
> The colour contrasts between the white of the fat that changes in tones to pink and the intensive uniform pink colour of the lean, firm meats.
> The taste, so captivating and sweet, is a sweetness that is so rewarding that it is not for everyone and not to everyone's taste but for delicate palates that know how to distinguish between a ham that is delicious and one that is anonymous.
> The flavour of a long slow curing process in a cellar, of a niche and the depositing in time itself of particular moulds and a microclimate that accentuate its uniqueness and the non comparability with our competitors.
> The tenderness and digestibility, the progressive breaking up of the muscle fibres encouraged by anzymatic activities, which in addition to giving the ham its tenderness, makes it a pre-digested product that does not overtax the stomach's digestive system.
The following is a confirmation of some of the data that defies all comparisons, based on the subjective information provided by evaluation chorts:
- salting: rigorously by hand
- weight: never less than 10 Kg. (cured weight)
- curing: never less than 20 months
- salt content: never more than 5.5%
- proteolysis value: never greater than 29%
- calorific value of the ham: equal to (with covering fat) Kcal. 220
- calorific value of the ham: lean part (without covering fat) Kcal. 135
which is why the 'Prosciutteria Casa Ghirardi' is:
THE EXCELLENCE of D.O.P. PARMA ham.
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