The producers of Grana Padano PDO cheese and Prosciutto di Parma PDO are at the center of a joint promotional campaign that seeks to raise awareness about these unique European foods among American and Canadian retailers, chefs and consumers. …
Principe launches a new-to-market “Double D.O.P. Snack Pack” with Prosciutto di Parma and Parmigiano Reggiano and featuring a never-before-seen pairing of truly Italian cured meat and cheese. …
For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. It all began with Pio’s father, Ferrante Tosini, who slaughtered pigs and cured the meat in the back room of the family’s grocery store. …
For all of the 1970s and most of the 1980s, U.S.-based fans of real Italian Prosciutto di Parma were out of luck. Due to a ban on the importing of the cured meat, diners had to instead make do with prosciutto that was made in the United States from American hogs, then hung to dry in warehouses in states like Virginia and Missouri. …
The U.S. continues to be the top export market for Prosciutto di Parma, growing 4% in 2018, led by an 8% growth in pre-sliced sales. Over the past 20 years, U.S. exports have grown over 350% to nearly 600,000 hams in 2018. …
© Copyright 2021 | Phoenix Media Network | All Rights Reserved | Terms of Service | Privacy Policy
