Emilia-Romagna: Prosciutto di Parma DOP
Hailing from the heart of Emilia-Romagna, Golfera Prosciutto di Parma DOP is a testament to the rich culinary heritage of Parma. This authentic dry-cured ham is crafted using strictly traditional methods and only two ingredients: premium Italian pork and sea salt. Aged naturally in the distinct climate of the Parma hills, it is available in two distinct maturations. The 18-Month variety offers a delicate sweetness and tender bite, while the 24-Month reserve delivers a deeper, nuttier aroma and a silky, complex flavor profile for the true gourmet enthusiast.
It’s an all-natural, air-cured ham made only in the Parma region of Italy, aged for at least 12 months.
Prosciutto Cotto is cooked and delicately seasoned, while Crudo is dry-cured and aged.
The main difference lies in the depth of flavor and texture developed over time. The 18-Month Prosciutto is known for its delicate sweetness and tender texture, making it a classic crowd-pleaser. The 24-Month Prosciutto, having aged longer, develops a more complex profile with a distinct nutty aroma, intensified sweetness, and an exceptionally silky texture ideal for a refined tasting experience.
Yes. True to the strict regulations of the Denominazione di Origine Protetta (DOP), our Prosciutto di Parma is made with absolutely no artificial preservatives, additives, or coloring. It consists of only two simple ingredients: premium Italian pork and sea salt, relying on air, time, and traditional craftsmanship to cure the meat naturally.
To complement its salty and sweet profile, we recommend pairing it with classic Italian staples.
