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Food and wine pairing

Prosciutto di Parma

Photo de Udo Schröter (CC BY-SA 2.0) ajoutée le 03/03/2023
https://www.flickr.com/photos/nordelch/6198040562/

Cured Meats

Prosciutto di Parma

Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.

Synonyms

  • Parma ham

See also:

This dish pairs well with 17 drinks :

Bandol rosé

Bandol rosé
Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Prefer a pairing with a wine aged 1 to 3 years old.
>dish info

Madiran

Madiran
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

For a ham with a ripening over 30 months.
>dish info

Single malt whisky

Single malt whisky
Spirit(s) and liqueur(s)

Serve at 18-22°C or 64-72 °F.

Once you open the bottle, consume it within 36 months.
>dish info