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BIO Prosciutto Parma DOP sliced

Experience the unique taste of BIO Prosciutto Parma DOP, made from the finest BIO pork leg and carefully matured with Atlantic sea salt.

gluten-free lactose-free low-carb paleo long-lasting convenience portionable

BIO Prosciutto Parma DOP sliced

Recommended Organic Ingredients

Recommended Organic Ingredients
Organic salt, uniodized ( Atlantic sea salt)
Organic salt, uniodized ( Atla...
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Recipe
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  • Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    500 g
    Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.
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    Benefits
    • organic certified, clear declaration
    • no iodine added
    • no anti-caking agents or adherents like sodium ferrocyanid added
    Fields of Application
    • Universal flavouring
    More Info

Your Benefits

  • Free Samples

    Test risk-free for your recipe development. Check quality, then order.

  • Readily Available

    Everything in stock, no minimum quantities. We scale with your requirements – successfully proven.

  • 30 Years of Organic Expertise

    30 years of experience with organic foods – your partner from development to recipe.

Recipe Note

This Prosciutto Parma DOP is a prime example of craftsmanship and quality. Enjoy the incomparable taste through our carefully selected ingredients.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

This Prosciutto Parma DOP offers an exquisite balance of taste and texture, achieved through the use of high-quality organic pork and a traditional maturation method. This sets it apart from other products on the market and ensures a long shelf life and unparalleled quality.

Preparation of BIO Prosciutto Parma DOP sliced for 20 servings

  1. Prepare the pork leg: Carefully clean the pork leg from controlled organic farming and remove excess fat. Cut into thin slices.
  2. Curing: Rub the slices with a mixture of BIO-Salt, non-iodized (Atlantic Sea Salt). Make sure each slice is evenly covered.
  3. Allow to mature: Hang the cured slices in a cool, well-ventilated room for at least 12 months. Ensure the humidity remains constant to prevent mold formation.
  4. Packaging: After maturing, cut the prosciutto into slices and vacuum pack to preserve freshness and extend shelf life.

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