Method
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Method
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HOW TO EAT PROSCIUTTO DI PARMA
The meat is cut precisely with the slicing machine, to obtain very thin, regular slices and to ensure that the sweetness and tenderness of the product can be fully appreciated.
The slicing machine starts at the top and proceeds down the leg, gradually removing the rind.
The fat should not be removed as it helps to give the prosciutto its distinctive flavour.
Between cuts, store in a cool, dry place.
NUTRITIONAL PROPERTIES
In addition to its unmistakable flavour and long culinary tradition, prosciutto also has unique nutritional properties.
Let’s take a closer look.
Prosciutto contains potassium, magnesium, phosphorus and selenium, all of which are important for ensuring the body functions correctly.
However, it should be noted that Prosciutto di Parma also has a high sodium content, due to the salting process it undergoes during production.
For this reason, it is important to consume it in moderation and as part of a balanced and varied diet.
- It is a high-quality protein source, as it contains all the essential amino acids necessary for growth and maintenance of muscle mass.
- It is very easy to digest, thanks to its low fat percentage and absence of carbohydrates.
- It is also a source of B vitamins, including B1, B3 and B12, which are important for energy metabolism and the proper functioning of the nervous system.
- It contains vitamin E, a natural antioxidant that helps protect cells from damage induced by free radicals.
- In terms of minerals, it is a good source of iron which is essential for the production of haemoglobin and the transportation of oxygen in the blood.
Prosciutto contains potassium, magnesium, phosphorus and selenium, all of which are important for ensuring the body functions correctly.
However, it should be noted that Prosciutto di Parma also has a high sodium content, due to the salting process it undergoes during production.
For this reason, it is important to consume it in moderation and as part of a balanced and varied diet.
YOUR RECIPE!
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