Prosciutto di Parma
Parma dry-cured ham
Sweet, air-dried ham aged for months in the Parma hills, sliced tissue-thin and eaten as is or with bread and butter.
Key ingredients
dry-cured ham
What wine goes with Prosciutto di Parma?
- Lambrusco di Sorbara DOC The dry, frothy Sorbara cuts the ham's fat and echoes its delicate sweetness.
- Gutturnio DOC The frizzante Piacenza red is the local Emilian foil for cured pork.