If you're an Italian food lover, then you're probably familiar with prosciutto. But for those who haven't heard of this typical Italian delicacy, we're here to tell you a little bit about this traditional cold cut and why you should try it.
Italian prosciutto or raw Italian ham is one of the country's specialties and a highly valued product worldwide. Whether served by itself or accompanying pizzas or many other recipes, the taste of prosciutto is delight for the senses.
In Italy, the two prosciuttos with the highest quality are produced in the northern regions and have Protected Designation of Origin. Choosing between one and the other is a matter of person taste, but we're here to tell you some of their main characteristics so you can become an Italian prosciutto expert.
Parma ham is from the Italian region of Parma. It's made with the boneless and hoof-less meat of white pigs and is cured between 14 and 16 months to obtain a lightly-colored prosciutto with an intensely sweet flavor that's not too salty.
San Daniele prosciutto, which can be enjoyed at any Da Bruno restaurant, also has a Protected Designation of Origin. It's produced in the Udine province from pigs exclusively bred in northern and central Italy. The curing period varies depending on the weight of the piece, but usually lasts between 15 and 18 months. The result is a delicious meat with an intense pink color, streaks of white fat, a strong aroma and delicate flavor.
It's a delight for the palate and can be eaten at any Da Bruno restaurant. Bring on the flavor!
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