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Parma Ham Slices (15 months, Prosciutto di Parma) - 500g

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Original price HK$299.00 - Original price HK$299.00
Original price
HK$299.00 - HK$299.00
Current price HK$299.00

Always a crowd-pleaser, our easy-to-plate pre-sliced Parma ham can be served on top of toast or pizza, in a salad or with a wedge of a melon (in the summer time is a must in Italy!) or... simply on its own as an appetizer.

This Parma Ham is made in a small filmily farm, following the strict procedures that hasn't changed for generations. 
To be able to name it 'Parma Ham' there is an assurance that this leg of ham has gone through a high quality control for every step of its procedure. 
No matter what brand of Parma Ham it is, the quality is tested and proven. In other words, there is a legit traceability. The entire history of each leg of Parma Ham is visible through, seals, brands and tattoos marked on its skin.

Here are some marking you will see on Parma Ham
Parma Ham Seals and Tattoos

Made form 2 ingredients only
At Foodcraft, we like Parma Ham because of the purity of the ingredients. Parma Ham does not contain any colouring agents or preservatives, such as nitrites (which are commonly used in the preparation of other meat based products) which makes Parma Ham one of our preferred animal protein. The only ingredients allowed by the Production Specifications for Parma Ham are in fact 2 ingredients only - pork and salt. Thant's it.

Guaranteed Quality
Prosciutto di Parma is 100% Natural
Additives such as nitrates and nitrites are strictly prohibited
Protected Designation of Origin: 100% Italian
Prosciutto di Parma can only be made in Parma using italian pork legs
Consorzio del Prosciutto di Parma
The Parma Crown guarantees the authenticity of Parma Ham

Origin: Parma, Italy

Ingredients: Pork, Salt

Nutritional Information
Nutritional Information of Parma Ham

Learn how to make - Piadina (Italian style wrap)
We use this Parma Ham in this cooking class : Traditional Italian Bread and Risotto by Stefano Romagnoni
Simple yet tasty wrap became the most famous wrap in Italy by the German tourists who were visiting Romagna region. The dough was traditionally cooked on a terracotta dish (called teggia in Romagnolo). We will be making this on a fraying pan. Served with slices of ham and cheese and your lunch is sorted!

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