ABOUT THE PRODUCT
Parma ham is one of the¬†most famous Italian products¬†in the world and one of its biggest culinary exports. A cured meat with a sweet taste, no additives (other than the salt) and recognizable by the crown logo found on the packaging. While the Italian tradition of cured meats began at the end of the Middle Age with lardaroli, Parma ham has been around since Roman times. In his book De Agri Cultura, Cato the Elder even describes the ham and discusses how it is made. The¬†maturation process last 24 months, a period that can be extended for thighs that are particularly large and covered with a thick layer of fat that can withstand a longer resting period. The meat is aged in environments that contain plenty of micro-organisms that favor the transformation of pork into cured meat, giving the ham a broad, full and evolved aromatic profile, rich in scents of dried fruit, woods and hints of flowers.
Salumificio Ibis, located in Busseto, a little town nearby Parma, in the Northern Italy. The area has always been considered the cradle of high Italian charcuterie thanks to the right combination of its tradition, climate and the passion of its people.