Clai Proscuitto di Parma DOP | ūü¶ÜThe Bow Tie Duck Manila

Clai Prosciutto di Parma DOP 90g

Extraordinary, Unequalled

Known as the King of (Ital¬≠ian) Hams among char¬≠cu¬≠terie enthu¬≠si¬≠asts, the sweet-salti¬≠ness of pro¬≠sciut¬≠to di Par¬≠ma comes from both a spe¬≠cial¬≠ized selec¬≠tion of meat and a cur¬≠ing process that lasts any¬≠where from 14 to 36 months. It is in itself a taste of the Romagna on a plate.


This type of pro¬≠sciut¬≠to crudo is only made from spe¬≠cial her¬≠itage pig breeds in 11 approved regions of Italy‚ÄČ‚ÄĒ‚ÄČand has been rec¬≠og¬≠nized since Roman times in 100BC. The pigs are allowed to for¬≠age as they please on the farms and are also fed left¬≠over whey from the prized Parmi¬≠giano Reg¬≠giano. The result is a love¬≠ly, sweet and nut¬≠ty-fla¬≠vored meat‚ÄČ‚ÄĒ‚ÄČwith no addi¬≠tive but high-qual¬≠i¬≠ty sea salt.

Salt mas¬≠ters begin the cre¬≠ation of pro¬≠sciut¬≠to di Par¬≠ma with a two-week dou¬≠ble-salt¬≠ing process before the hams are washed, dried, sea¬≠soned, and greased, allow¬≠ing them to absorb the nat¬≠ur¬≠al air of the Romagna. This gives the meat its uni¬≠form red col¬≠or when cut, with a sweet aro¬≠ma and a silky-soft melt¬≠ing tex¬≠ture on the tongue.


Pro¬≠sciut¬≠to is won¬≠der¬≠ful on its own or paired with creamy moz¬≠zarel¬≠la or an Asi¬≠a¬≠go. Wrap it around cubes of can¬≠taloupe and top it all with fresh basil or skew¬≠er it onto lit¬≠tle boc¬≠conci¬≠ni‚ÄČ‚ÄĒ‚ÄČbite-sized moz¬≠zarel¬≠la, basil, and cher¬≠ry toma¬≠to skew¬≠ers‚ÄČ‚ÄĒ‚ÄČas appe¬≠tiz¬≠ers for an inti¬≠mate gath¬≠er¬≠ing. Try it atop a sim¬≠ple bruschet¬≠ta, driz¬≠zled with Fran¬≠toi Cutr¬≠era Pri¬≠mo DOP Extra Vir¬≠gin Olive Oil. Or, of course, make it the star of a hearty pani¬≠no, per¬≠fect for lunch or a well-deserved after¬≠noon snack.

The tex¬≠ture and fla¬≠vor of pro¬≠sciut¬≠to di Par¬≠ma makes it adapt¬≠able for many a dish‚ÄČ‚ÄĒ‚ÄČand many a wine type too. If you take your pro¬≠sciut¬≠to on a piz¬≠za, pour a Tus¬≠can San¬≠giovese wine like Chi¬≠anti. With a pro¬≠sciut¬≠to-topped pas¬≠ta car¬≠bonara, an oaky Pinot Gri¬≠gio or Pied¬≠mon¬≠tese Gavi does won¬≠ders. For a toma¬≠to sal¬≠ad with pro¬≠sciut¬≠to ros¬≠es, enjoy a Fino sher¬≠ry‚ÄČ‚ÄĒ‚ÄČand should it be brunch time, pop open a yeasty Champagne!


CLAI (Coop¬≠er¬≠a¬≠ti¬≠va Lavo¬≠ra¬≠tori Agri¬≠coli Imole¬≠si) has been pro¬≠duc¬≠ing char¬≠cu¬≠terie in Imo¬≠la, in the Emil¬≠ia-Romano region of Italy since 1962. A coop¬≠er¬≠a¬≠tive of farm work¬≠ers, it is now one of Italy‚Äôs lead¬≠ing agri-food com¬≠pa¬≠nies, boast¬≠ing a 100% Ital¬≠ian sup¬≠ply chain. Its strength comes from the pas¬≠sion of its work¬≠ers, ded¬≠i¬≠cat¬≠ed to idea-shar¬≠ing and using tra¬≠di¬≠tion¬≠al as well as inno¬≠v¬≠a¬≠tive meth¬≠ods that give their prod¬≠ucts recog¬≠ni¬≠tion around the world.

Storage Instructions

Keep in your fridge espe¬≠cial¬≠ly after opening. 

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