Devodier Prosciutto di Parma 30 months Eccellenze

Cured by father and son, Luigi and Michele Devodier. The family has been breeding and producing meat in Parma since 1700. Luigi’s father was a founder member of the Parma ham consortium, which established, after parmesan, the best known PDO in the world: Prosciutto di Parma. Prosciutto Devodier is cured with no artificial aroma, no nitrate, no preservative, no anything at all except salt. Michele says “Salt makes all the difference. Our secret is in the three sea salts chosen by us that we grind together to a certain fineness; and the ratio of salt to meat and how the salt is applied are crucial.” Devodier prosciutto is characterised by its sweetness. It is a badge of respect. The Devodier location was chosen with care: open to the dry winds from the mountains; and underneath the aging rooms (with their fir shelves that have been in place for 65 years) runs a natural water spring. It provides the humidity that keeps even the 30-month old prosciutto moist, sweet and delicious.