Prosciutto di Parma knife-sliced


Prosciutto di Parma addobbo


Washed Prosciutto di Parma

Block with rind

Prosciutto di Parma with rind


Prosciutto di Parma

Recipe and pairing

Chef Lorenzo Barbieri

One-way Parma-Puglia


Prosciutto Crudo di Parma, Shrimps, Burrata, Salt, Basil, EVO Oil


Take the slices of Prosciutto di Parma and cut them into strips, heat the oven to 200°C and bake them for about 10 minutes until they become crunchy. Then, peel clean and remove the shell from the shrimps. Blend the basil to create a sauce to use as a condiment.
Take a serving dish and prepare the burrata on it, place the shrimps and Prosciutto Crudo chips and decorate with basil and its sauce.

"A sophisticated appetiser that combines the mild flavours of raw prawns and creamed burrata with the richness of cured prosciutto chips."

The mild and delicate flavour of Prosciutto di Parma goes perfectly with the elegant sparkle of rosé champagne.

Features of Prosciutto Crudo di Parma DOP

Discover the processing

Months of seasoning

The invisible but most important ingredient: time. Only the long months of wait in our very special settings can enhance flavour and bring about the full maturation of San Michele Prosciutto.



Salt and leg of pork 100% italian without preservatives and additives.