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Discover the Excellence of Italian Prosciutto
Presented by ITA – Italian Trade Commission with Prosciutto Di Parma and Prosciutto Di San Daniele consortiums

prosciutto pizza
Prosciutto Sea Bass
Prosciutto Sandwich

Prosciutto di San Daniele e Prosciutto di Parma: Centuries of Italian Tradition

An age old tradition passed on from generation to generation. Prosciutto di Parma and Prosciutto di San Daniele are unique hams that are made from only four ingredients: Pork, Salt, Air and Time and are crafted with an ancient artisanal process that embodies centuries of tradition with a flavour that has travelled unchanged through time. These delicious products carry the history and the expertise of their distinct regions of origin with the Protected Designation of Origin label. The next time you are looking for the best Prosciutto from Italy, look for the PDO labels. Why? Because the PDO products guarantee where what you’re eating comes from.

What Does PDO Mean?

Protected Designation of Origin -PDO- identifies products that are produced, processed and prepared in a specific geographical area using recognized know-how of local producers and ingredients from the region concerned. These are products whose characteristics are linked to their geographical origin. They must adhere to a precise set of specifications and may bear the PDO logo.

Prosciutto di Parma

Prosciutto-di-Parma-Logo

Prosciutto in-store Sampling
McEwan Yonge & Bloor: Thursday, December 5th 12pm-3pm
McEwan Don Mills: Friday, December 6th 12pm-3pm

The history and region of Prosciutto di Parma production are what set it apart from other prosciuttos in the world. Since Roman times, this geographically protected food (Protected Designation of Origin) is world renowned for its delicate and sweet flavour. Prosciutto di Parma can only be produced from specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio. These naturally cured hams are only produced around Parma, within the Emilia Romagna region of Italy, where the mountain air is sweet, dry and aromatic. Taste the difference of tradition, authenticity and quality.

Prosciutto Di San Daniele

Logo di San Daniele Prosciutto

Prosciutto in-store Sampling
McEwan Yonge & Bloor: Thursday, December 5th 12pm-3pm
McEwan Don Mills: Friday, December 6th 12pm-3pm

Prosciutto di San Daniele is crafted using an ancient artisanal process in the San Daniele del Friuli region of Italy where the unique microclimate naturally air cures this delicate prosciutto. Special heritage pigs, sea salt and fresh San Daniele air are the key elements in producing this Protected Designation of Origin (PDO) product. Prosciutto di San Daniele is internationally known for its elegant and delicious flavour that can be enjoyed on its own or added to salads, pizzas or sandwiches to bring any dish to life. Taste the difference of tradition, authenticity and quality.

Recipes & Serving Suggestions

Platter of Prosciutto, Olives, Bread

The perfect way to start a meal

Platter of Prosciutto, Wine, Bread

Even enjoy on its own!

The Prosciutto Experience

Cheese Boutique 1
3 Cheese Boutique
3 Cheese Boutique
5 Cheese Boutique
6 Cheese Boutique
8 Cheese Boutique

Chef Mark McEwan in the Kitchen

About ITA - Italian Trade Commission

Presented by ITA – Italian Trade Commission with Prosciutto Di Parma and Prosciutto Di San Daniele consortium.

The Italian Trade Commission is the government agency that supports the business development of Italian companies abroad and promotes the attraction of foreign investments in Italy. It operates through a worldwide network of 79 offices in 65 countries, including two in Canada: Toronto and Montreal. ITA acts to assert the excellence of Made In Italy and provides a wide range of services: information, assistance, consulting and promotion of Italian and Canadian companies willing to establish business relationships.

Try This at Home: Crispy Prosciutto-wrapped Sea Bass with Lentils Recipe

1 tbsp (15ml) minced onion
2 tbsp (30ml) olive oil
½ tsp (2ml) minced garlic
¾ cups (175ml) beluga or Puy lentils
2 cups (500ml) chicken stock
2 skinless striped sea bass fillets, about 6oz (175g) each
Pinch of salt and while pepper
4 slices of either Prosciutto di Parma or Prosciutto di San Daniele (brand and designation are important to maintain quality)
1 tbsp butter
2 tbsp Italian soffritto
1 whole scallion, thinly sliced diagonally
2 tbsp (30ml) tomato concassé
2 tbsp (30ml) finely chopped parsley
3 tbsp (45ml) whipped butter
2 generous dashes of Tabasco and Worcestershire sauce
2 tbsp (30ml) lemon juice
1 tbsp (15ml) capers

Garnish: Chopped chives and micro greens

Preheat oven to 375°F (190°C)

Sweat the onion in half of the olive oil until it begins to soften. Add the garlic and cook a minute longer. Stir in the lentils and chicken stock, bring to a simmer, and then cover. Cook until just tender – 20 to 30 minutes.

Meanwhile, cut each fillet of fish in half crosswise and season lightly on all sides. Arranges slices of Prosciutto (di Parma or di San Daniele) in two overlapping sets, stack a pair of fish fillets on top of each – skin side out, and thickest part against thinnest to ensure even cooking – then roll them into neat packages. Heat an oven-proof skillet over medium heat and melt the butter in the remaining olive oil. Cook the fish on one side until the prosciutto is crisp and beginning to brown – two to three minutes. Then, flip the two parcels, cooking for a minute longer, and transfer the skillet to finish cooking – about ten minutes. It should feel firm to the touch when done. Set the fish aside to rest.

Re-heat the lentils. They should be moist, but not soupy, so drain off any liquid if necessary. Stir in the soffritto, scallion, tomato, and parsley. Remove from the heat, and fold in one tbsp of the butter. Correct the seasoning, and then mound the lentils in the centre of two warm plates. Slice the bass parcels in two diagonally and prop the two halves against each other on top of the two portions of lentils. Return the skillet in which the fish was cooked to medium high heat, at the Tabasco and worcestershire sauces and lemon juice, and foam briefly. Remove from the heat and add the capers, remaining butter, and a pinch of salt and pepper, swirl the pan well, and pour the emulsified sauce over the fish. Garnish and serve.

Prosciutto Sea Bass