Prosciutto di Parma e fichi – Prosciutto di Parma and figs in the USA

Prosciutto di Parma e fichi, in the background peperoni ed accughe – Silviadc

Prosciutto di Parma is a DOP product – Denominazione di Origine Protetta = Protected Origin Denomination.

In the USA, prosciutto di Parma is sold in many grocery stores and supermarkets. It’s also available online for delivery everywhere in North America.

The branding guarantees that the prosciutto is the real one. It’s illegal worldwide to make and sell a product with the same name if not the original one.

Prosciutto di Parma brand

Parma is a town in the heart of Emilia-Romagna. There they make prosciutto using an age-old tradition passed on from generation to generation. Prosciutto di Parma dates back thousands of years to Roman times. In 100 BCE, Cato, the “Censor,” first mentioned the extraordinary taste of the air-cured ham made around the town of Parma. To make their prized meat last longer, villagers would hang it up to dry, covering it in salt and oil to prevent spoilage.

Producers must follow strict legal guidelines to make this variety of prosciutto. They are closely monitored by the Consorzio di Prosciutto di Parma. The time-honored methods are 100% natural: no additives, just sea salt, air, and time.

Ingredients

  • Prosciutto di Parma
  • Figs
  • Balsamic vinegar

How to make Prosciutto di Parma e fichi – Prosciutto di Parma and figs in the USA

Cut the figs in two halves.

Put the prosciutto and the figs on a serving plate.

Sprinkle with the balsamic vinegar and serve.

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.