Prosciutto Italiano

Traditionally crafted in Parma Italy, our Prosciutto is slow-cured more than 400 days. This all-natural specialty has a delicate flavor, ideal for a sandwich with Ciabatta bread, as a pizza topping, or just as an Antipasto with cheese and olives. Imported from Italy and freshly sliced in the USA.

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Incredible Taste

Prosciutto di Parma FiorFiore is a DOP—Protected Denomination of Origin product ensuring its genuine quality. Its incredible taste is given by the unique abilities of the artisans and the particular local weather conditions in the Parma Region.
- Completely natural. - Free of preservatives, additives and gluten. - Made only with pork, sea salt, air, and time. - Certified Prosciutto di Parma Crown.
MADE FROM: Hind legs of specially-bred Italian pork

Ingredients

Pork, Sea Salt.

Preparation

Ready to eat.

Nutrition Facts	Amount Per serving	% Daily Value *
Calories	60
Total Fat	3g	4%
Saturated	1g	5%
Trans	0g
Cholesterol	20mg	7%
Sodium	600mg	26%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Total Sugars	0g
Included	0g Added Sugars	0%
Protein	8g	16%

Not a significant source of vitamin D, calcium, iron and potassium.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2.000 calories a day is used for general nutrition advice.

Recipes

Prosciutto Crostini

Ingredients:

1 baguette, sliced into ½-inch rounds (yields about 20 slices)
1 pack Fiorfiore Prosciutto Italiano (3 oz, thinly sliced)
3–4 tbsp Fiorfiore Extra Virgin Olive Oil flavored with rosemary

Instructions:

Preheat your oven to 375°F.
Slice the baguette into even ½-inch rounds using a serrated knife for clean cuts.
Arrange the slices in a single layer on a baking sheet.
Lightly brush each baguette slice with Fiorfiore Extra Virgin Olive Oil flavored with rosemary.
Place the baking sheet in the oven and toast the baguette slices for 8–10 minutes, flipping halfway through, until they are golden and crisp.
While the bread is toasting, gently separate the slices of Fiorfiore Prosciutto. Tear them into pieces slightly smaller than the baguette slices, so they fit neatly on top.
Once the baguette slices are toasted, remove them from the oven and let them cool slightly.
Place a piece of Prosciutto on each slice, folding it if necessary to create a layered, elegant look.
Drizzle a small amount of the rosemary-flavored olive oil over each assembled crostini for an extra burst of flavor.
Serve immediately while the bread is still crisp and the Prosciutto at room temperature.

Preparation time: 30 minutes minutes

Land of Charcuterie

The history of Prosciutto di Parma dates back to the Roman period. The word “prosciutto” comes from Italian dialectal word “pàr-sut,” which means “it seems dry.” Prosciutto di Parma DOP must be produced only in the province of Parma, exactly in the areas in the south of Via Emilia, the ancient Latin road that links Rimini to Piacenza

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