Murray's Prosciutto Di Parm
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There's no mistaking greatness - Prosciutto di Parma is after all, the King of Hams. The method of aging the meat for Prosciutto di Parma goes back to the ancient Roman Empire and is a time-honored tradition from Parma, Italy. The recipe has changed very little over time - no additives, just sea salt, air, and time. Prosciutto di Parma's rich, gamey flavors are known throughout Italy and throughout the world. In order to be fully enjoyed, the cut of Prosciutto di Parma has cured for at least twenty months just to melt in your mouth with a glass of red wine. To fully enjoy a slice, pair it with some of the region's other famous products: Parmigiano-Reggiano and Balsamic Vinegar. Made in the same area, they share a spectrum of flavors that will delight anyone when tasted together.
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Just the Facts
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
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