Prosciutto di Parma PDO, S. Ilario – Aged Over 30 Months – Whole, Boneless Divided into Three Pieces

Technical_Sheet_S_Ilario_Prosciutto_IT_EN

Philosophy

The relentless pursuit of quality is the guiding principle behind every step taken by this artisan producer, handpicked by ForkEmilia. Meticulous attention to detail, time-honored experience, and pure passion translate into a craft that honors artisanal value above mass production.

Maintaining a limited production is more than just a logistical choice—it is a clear philosophy: eschewing intensive methods to ensure an elevated and uncompromised standard of quality over time.

Every cured ham is born as an authentic expression of the master charcutier’s wisdom and deep reverence for Italian tradition. The result is a prosciutto with a rich, harmonious flavor that tells the story of its land and captivates even the most discerning palates.

The Production

The crafting process begins with the rigorous selection of raw ingredients. Only pork legs from carefully chosen farms in the fertile Po river regions are used, selected with respect for animal welfare and the highest standards of quality.

Each leg is meticulously appraised to guarantee the ideal balance of lean meat and velvety fat—an essential harmony needed to achieve a final product of extraordinary distinction.

The choice of salt also plays a vital role in the curing process: pure sea salt is specifically selected to enhance the natural qualities of the meat and nurture its slow evolution over time.

Salting is performed with precise, masterfully measured care, giving way to a gentle, patient maturation that spans well over 30 months. Throughout this time, the ham gradually loses moisture, concentrating its aromas and developing a sweet, elegant, and intricate flavor profile.

Every stage of the craft—from trimming to the final curing—demands refined sensitivity, seasoned experience, and an intimate understanding of the raw ingredients. The balance of air, temperature, and humidity is gently monitored to naturally accompany the ham's maturation.

The final masterpiece is a pinnacle of Italian tradition: an authentic culinary treasure boasting a rich, enveloping flavor, epitomizing the artisanal excellence curated by ForkEmilia.

Serving Suggestions & Pairings

To fully savor its nuances, we recommend carefully trimming the outer rind with a sharp knife while leaving a delicate layer of fat, which is essential for preserving its aroma and melt-in-the-mouth tenderness.

It is best sliced paper-thin, almost translucent, to release its full aromatic bouquet and celebrate its delicate texture.

Enjoy it in its purest simplicity alongside crusty, fresh artisan bread, or pair it with shavings of Parmigiano Reggiano, fresh mozzarella, or ripe seasonal fruit. It also shines as an exquisite ingredient in elevated culinary creations.

The indigenous wines of Emilia-Romagna—particularly a lively Lambrusco—make a quintessential pairing, offering a refreshing, vibrant contrast.

Tasting Notes

Appearance: firm, delicately cured texture
Color: vivid ruby red in the lean portions with fine marbling, framed by pure white fat
Aroma: delicate bouquet with toasted notes and subtle savory undertones
Flavor: sweet, balanced, and harmoniously rounded

Storage

Before opening, keep the vacuum-sealed package in a cool, dry place or in the refrigerator at a temperature not exceeding 10°C (50°F), shielded from heat sources and direct sunlight.

Once opened, we recommend storing it in the refrigerator between 4°C and 8°C, wrapped in cling film or a clean cotton cloth to protect it from drying out.

To preserve its tenderness and aromatic qualities, a light brush of extra virgin olive oil over the cut surface can help keep it protected.

For the finest tasting experience, we suggest enjoying the product within a few weeks of opening.

Ingredients and Nutritional Values

Ingredients: Pork, salt.

Average values per 100 g:

• Energy: 266 kcal
• Fat: 18 g
• of which saturates: 6.1 g
• Carbohydrates: 0.5 g
• of which sugars: 0 g
• Protein: 26 g
• Salt: 4.4 g