Parma Ham (Whole) 24Months DOP - Deboned & Tied ~9kg/block [ Ibis - Italia Alimentari ]

產品名：帕爾馬火腿 ( 原件 ) 24個月 DOP - 去骨 ~9公斤/份

原件：需要用工具才可以切到薄片，普通刀只可切厚粒/ 厚片

重量：約9公斤一份

價錢：$378/kg

**實物的重量差異 導致的價格差額，會在下訂後退回**


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Parma火腿是世界上最著名的意大利產品之一，也是其最大的烹飪出口之一。

這是一種帶有甜味的風乾肉，除了鹽之外不含添加劑，並且可以通過包裝上的皇冠標誌來辨認。

雖然意大利的風乾肉傳統始於中世紀末期，但Parma火腿自羅馬時代以來便已存在。在 Cato the Elder的著作《農業文化》中，描述了火腿並討論了其製作過程：成熟過程持續24個月，這個時間可以延長，特別是對於那些特別大且覆蓋著厚厚脂肪層的豬腿，可以承受更長的靜置時間。

肉類在含有大量微生物的環境中熟成，這些微生物有助於豬肉轉化為風乾肉，賦予火腿廣泛、豐滿和演變的香氣特徵，散發著乾果、木材和花香的氣息。

Parma ham stands as a shining star among Italy's culinary treasures, renowned worldwide and cherished as one of its most significant exports. This exquisite cured meat boasts a delightful sweetness and is crafted without any additives—save for a touch of salt. Its iconic crown logo is a symbol of quality and tradition.

The roots of Italian cured meats trace back to the waning days of the Middle Ages, but Parma ham's legacy stretches all the way back to Roman times. The ancient scholar Cato the Elder even chronicled its creation in his work, De Agri Cultura, highlighting the craftsmanship involved in its making.

The journey to perfection takes a full 24 months, although this can be extended for larger hams, draped in a generous layer of fat that allows for a longer maturation. During this time, the meat is aged in environments teeming with micro-organisms that facilitate the transformation of pork into a savory masterpiece. This meticulous process results in a ham that boasts a rich, aromatic profile, filled with enticing notes of dried fruits, earthy woods, and delicate floral hints. Each slice tells a story of tradition, patience, and the artistry of Italian cuisine.