{"id":3386,"date":"2021-09-28T15:24:07","date_gmt":"2021-09-28T15:24:07","guid":{"rendered":"http:\/\/umbertoboschi.it\/?page_id=3386"},"modified":"2021-12-08T21:48:42","modified_gmt":"2021-12-08T21:48:42","slug":"cured-hams","status":"publish","type":"page","link":"https:\/\/umbertoboschi.it\/en\/cured-hams\/","title":{"rendered":"Cured Hams"},"content":{"rendered":"\t\t
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Cured Hams <\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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THE SWEETNESS OF OUR HAMS ON YOUR TABLE<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Traditional processing, top quality pork legs and sea salt, that's how we make them delicious.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our ham processing plant is located in the foothills of Parma.\u00a0<\/p>

It is a plant where technological innovation and tradition go hand in hand. The result is a range of high-quality products with an ancient flavour.<\/p>

Whether they are Parma hams or national<\/em> raw cured hams, our philosophy does not change: we use only first choice hams legs from selected and personally controlled farms, processed by hand by our master ham makers, using sea salt as the only “spice” to enhance the flavour.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prosciutto di Parma PDO <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Anywhere in the world when you say, ‘Prosciutto di Parma’<\/em>, people smile and exclaim \u201cbuono, delicious, tres bon, gut, etc…”.<\/em>\u00a0<\/p>

In addition to this globally recognised quality, there are other no less important ones:\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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SAFETY<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The strict supervision by the Consortium ensures that the hams that arrive on your table have passed all the health and quality controls necessary to deserve the Parma crown.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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HEALTHY <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It is 100% natural; only top-quality hind legs and sea salt are the ingredients of Parma Ham. No preservatives, additives or other ingredients are allowed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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HIGH NUTRITIONAL VALUE <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Parma Ham is an integral part of a balanced diet and is suitable for everyone, from children to the elderly and even athletes. It is rich in saturated fats (the good ones), proteins and mineral salts. Of all cured meats, it has the lowest level of cholesterol.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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What our farms are like<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A fresh leg of pork can only aspire to become a Cav. Umberto Boschi<\/em> Parma Ham if it comes from pigs born and bred on selected farms in the north\/centre of Italy, fed according to the specifications provided by the Consortium (which includes in their diet whey from Parmigiano Reggiano).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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How we produce it<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The expert hands of our operators are the key to the quality of our Parma Ham. Despite being processed in a modern plant, all the key stages are still done by hand, just as they used to be done in the past: from salting to trimming, from larding to sampling, each stage is followed scrupulously and with the passion that distinguishes our operators.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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How we season it<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Time is Parma Ham’s best ally. Done without haste, the ham rests for at least 14 months before being disturbed. Some hams are then inspected by the consortium technicians who approve production by branding the ham with the typical crown; others, on the other hand, can continue their maturing process for up to 18, 24 or 30 months.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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What our farms are like<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A fresh leg of pork can only aspire to become a Cav. Umberto Boschi<\/em> Parma Ham if it comes from pigs born and bred on selected farms in the north\/centre of Italy, fed according to the specifications provided by the Consortium (which includes in their diet whey from Parmigiano Reggiano).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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How we produce it<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The expert hands of our operators are the key to the quality of our Parma Ham. Despite being processed in a modern plant, all the key stages are still done by hand, just as they used to be done in the past: from salting to trimming, from larding to sampling, each stage is followed scrupulously and with the passion that distinguishes our operators.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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How we season it<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Time is Parma Ham’s best ally. Done without haste, the ham rests for at least 14 months before being disturbed. Some hams are then inspected by the consortium technicians who approve production by branding the ham with the typical crown; others, on the other hand, can continue their maturing process for up to 18, 24 or 30 months.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LORENZO BOSCHI SAYS <\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Did you know...? <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The ideal thickness of the ham varies according to the part of the ham being sliced: thinner at the beginning, slightly thicker in the middle.\u00a0<\/p>

Watch the video to discover these and other interesting facts about Prosciutto di Parma<\/em> PDO!<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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