Prosciutto Parma

Curing ham is a proud tradition in Emilia-Romagna that dates back to Roman times. Today, Fontana Ermes honors the legacy of generations of Italian tradition in order to bring the finest cured meats - like this thin sliced aged Prosciutto di Parma DOP - to your table. Prosciutto di Parma, also known as Parma ham, is one of the most highly-prized meats in the world. Only by being made in accordance with strict regulations that ensure its high quality and absolute authenticity can this ham bear the mark of the 5-point Parma crown. This decadent cured meat is made from the hand-selected legs of heritage breeds of hogs that are raised on the lush pastures and abundant produce of northern Italy's Emilia-Romagna region. The legs are expertly trimmed, then coated with a layer of sea salt to dry and preserve the meat. These salted legs are left to cure for 24 months in the perfumed sea breezes of the region, during which time the meat develops a complex, salty, lightly sweet, and savory flavor, as well as a striking ruby color shot through with rich white marbling. This exquisite product is made without preservatives: high-quality ham, sea salt, fresh air, and time are the only ingredients used to make this Prosciutto di Parma, just as it has been made for centuries!

This rich, traditional meat will make a truly gourmet addition to your next cheese plate or charcuterie board. For your convenience, this product was sliced and packaged at the factory in Italy, saving you time in the back of the house while ensuring you of its authenticity. Pair this Prosciutto di Parma with hard cheeses like Manchego or Truffle cheese, as well as olives, figs, melon, and rustic bread for a delicious antipasto platter that your guests are sure to remember! 

Whether served with a glass of crisp white or complex red wine, this Prosciutto di Parma will offer a delicious taste of the best of Italy. Plus, while it's delicious on its own, this Prosciutto di Parma makes a wonderful addition to any number of dishes on your menu. Add it to sandwiches, where its rich flavor will enhance the taste of all of your other ingredients. It also makes a great topping for traditional Italian pizzas, especially when paired with melty mozzarella, brightly acidic tomato sauce, refreshing basil, and piquant arugula! Serve it alongside a plate of Tuscan tagliatelle and vegetables, or pair it with sauteed fresh asparagus or sweet peas. No matter how you choose to use it, this thin sliced Prosciutto di Parma will impart the taste of centuries of Italian culinary tradition into your signature dishes.

Since his childhood, Fontana Ermes's life has been steeped in the ancient Italian traditions of butchering and curing ham. As a boy, he traveled with his father to remote, rural farms to slaughter hogs for families' winter supplies; because ham was such an important staple in peasant families' diets, this important job had to be carried out with the utmost care and expert skill. As Mr. Ermes became more and more accomplished in the art of butchering, it seemed a natural step for him to begin a ham production facility of his own. In 1959, he began the Fontana Ermes company by curing 17 hams - and, as a testament to his skill, these hams were purchased before they were even finished curing! Today, Fontana Ermes is renowned throughout the world for producing first-class charcuterie and DOP Prosciutto di Parma that are made in their state-of-the art facility with a deep respect for centuries of Italian culinary history.