A visit to Prosciutto di Parma & Valserena Parmigiano Reggiano
In 2017, our Head of Operations, Erin Lynch, took a trip to Parma, Italy to visit some of the farmers & makers of our favorite products.
This cheese is made by Valserena, the oldest dairy in the Parma district. It’s one of the few farmstead Parmigiano Reggianos out there—all the milk comes exclusively from the Serra family’s farm.
Their herd is made up exclusively of rare Sola Bruna cows. This old breed makes up less than 0.5% of Italy’s dairy cows (and they’re only used by 4 of the more than 300 dairies that produce Parmigiano Reggiano). Sola Bruna cows give milk that’s particularly rich in butterfat. The cheesemaker at Valserena uses a bit more fat than the norm, which gives the cheese a richer flavor and creamier texture.
Most important, the finished cheese has a wonderfully complex flavor with a lovely, long finish. There’s a brightness to it that makes your mouth water, similar to what you might experience with a juicy steak. And it has none of the bitterness or mouth burn that often mars the final flavor of others. Outstanding!
Parmigiano Reggiano arrives to us as a whole wheel and our cheese experts slice it apart and distribute the pieces to all seven of our markets. Pick up your fresh slice today!
Prosciutto Di Parma
The family-owned and operated Pio Tosini company is one of the most credible and soughtafter producers of Prosciutto di Parma.
There are only four ingredients that go into this ham: Italian pigs, salt, air & time.
At Pio Tosini, a minimum curing time of 600 days allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected.