PARMA HAM – Half without bone- 24 months

This masterpiece is born and grows by the skilled and expert hands of Brunetto Quagliaroli. in the mountains of Parma in the Apennines, about 20 km from Langhirano, you will find a small village called Corniglio, near the Roman Bridge, where the Parma torrent joins, the F.lli Boschi company is located.

It is a family tradition company, where everything is done only with passion, in fact the product must be taken care of every day.

The secret of their Parma ham? Patience, the ability to wait, the delicate use of salt, let the thighs dry and take care of them every day. Cut thin, but not too much, you will taste a sublime, sweet and soft product that melts in your mouth.

So we have to thank Brunetto and his family if they still delight us with this fantastic salami, Parma Ham.

Parma Ham

Have you ever wondered why in the whole world, when a person wants to taste a slice of Prosciutto, asks for Parma?

We could give you so many motivations, find many excuses, but the answer is only one; Parma Ham is unique, unmistakable, sweet, soft and tasty.

Perhaps, it is the only cured meat that never tires, one slice pulls the other, because at the end of chewing, when the sweet taste melts between the thin part and the veil of fat that ennobles it, you can not do without ask again.

Parma ham is indiscreet, always solves our problems, in fact, when at home, at lunch or dinner, you do not know what to put on the table, he replaces the starter or the second, and you’re done.

Parma Ham is an extract of health, made only with pork, salt and its only secret, the air, goes down dry from the mountain and gives the meat its typical aroma and characteristic sweetness.

What luck, Langhirano, the heart of the production of Prosciutto, located at the foot of the hill that climbs up to the ridge, about 1600 – 1800 meters, from there descends a magical air essential to allow patiently to dry and cuddle carefully selected thighs.