Raw Ham of Parma S. Ilario PDO
Cold cuts

Raw Ham of Parma S. Ilario PDO

334,00 €

Il Prosciutto Crudo di Parma si presenta come un trancio imponente e armonioso, with the rounded and natural shape typical of long-aged boneless raw ham. The outer surface is dry, slightly amber, with shades ranging from hazelnut to dark rosé — a sign of slow and natural maturation. The external fat is compact, warm ivory color, evenly distributed and never excessive, as in high-selection hams.
At the cut reveals a bright and transparent slice, of an intense pink crossed by thin white veins that tell the quality of the meat and the long aging. The grain is fine, regular, with soft and distinct muscle fibers. The consistency is velvety and yielding: it slices easily and melts between the fingers, a sign of a perfect balance between lean and fat part.
The scent is elegant and complex: sweet and clean notes of seasoned meat, a hint of dried fruit, a light hint of natural cellar. No acidity, no intrusiveness: only the purity of time and air of the Parma hills. In the mouth it is soft, sweet, enveloping, with a long and refined persistence. It is the raw ham of those who recognize the difference between a good product and an extraordinary product.

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Raw Ham of Parma S. Ilario PDO – The Art of Italian Time and Tradition

When tradition becomes a guarantee —

In a food world where the authentic quality is likely to get lost between industrial processes and shortcuts, the Ham of Parma S. Ilario PDO represents a staple. Its history stems from a rigorous supply chain that selects only thighs from farms located in the regions crossed by the river Po, territories where animal welfare and the quality of food are an integral part of the production method. PDO certification is not a simple brand, but a concrete commitment to transparency, control and authenticity.

The raw material that speaks for itself —

For the S. Hilary are chosen exclusively heavy Italian pig thighs, select one by one. The structure of the meat, compact and balanced between lean and fatty part, is the basis of a ham that is already born with a superior potential. It is the same type of pig used for large Italian hams: here, however, it finds a unique enhancement thanks to a slow, respectful and non-forcing processing.

Salt, time and air: the perfect recipe —

No superfluous ingredients, no artifice. Only Apulian sea salt, used in large grains and ground internally to obtain the ideal grain size. The salting is precise, calibrated, and starts a natural seasoning of more than 25 months. During this long journey the ham gradually loses weight, dries and breathes, developing a complex aromatic profile: natural sweetness, elegance on the nose, soft and velvety cut texture. A perfect balance between technique, territory and patience.

Product Information

  • Producer: S. Hilary
  • Origin of meat: Italian pig — farms selected in the regions of the Po basin
  • Seasoning: Over 25 months
  • Processing: Salting with Apulian sea salt; drying and natural aging
  • Recommended service: Very thin sliced, served at room temperature
  • Storage: Fresh place; after cutting store in refrigerator wrapped in paper or airtight container

Ingredients and Allergens

Italian pork meat, salt. Product of course gluten-free.

Average Nutritional Values per 100 g of product

Energy 267 kcal — Fat 18 g (of which saturated 6.1 g) — Carbohydrates <0.5 g (of which sugar 0 g) — Protein 26 g — Salt 4.4 g

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