F.lli Parmigiani Prosciutto di Parma DOP, aged

High quality Prosciutto di Parma DOP, aged for at least 24 months.

Storage instructions:
Keep refrigerated at temperatures between 0 and 7 degrees

White crystals on Prosciutto? - A sign of well-done maturation

Tyrosine in Prosciutto is an amino acid that forms naturally during the maturation process. This amino acid crystallizes, giving rise to small white spots or crystals visible on the surface or inside the prosciutto.

Why is this a positive thing:

1. Indicator of quality and maturation: The presence of tyrosine crystals is often considered a sign of a long and well-done maturation. They indicate that the ham has undergone a slow and natural drying process, which contributes to the development of complex aromas.

2. Richer aromas: Tyrosine, along with other compounds formed during maturation, contributes to the intensification of the specific taste and aroma of prosciutto, making the product more savory and of superior quality.

3. Positive perception among consumers: In cultures where prosciutto is highly appreciated, the presence of these crystals is seen as a sign of a premium choice, increasing the perceived value of the product.

In conclusion, the presence of tyrosine is an indicator of a quality prosciutto, which has been matured correctly, offering a superior taste experience.