Parma cup is one of the pillars of Italian meat cookery. Quality depends on the breed, the farming method, the ageing and the cut. Each region boasts specific farming traditions and recipes that showcase this meat in preparations ranging from slow braises to roasts, from grills to festive dishes of the rural tradition.
Use in cooking
Parma cup lends itself to many cooking methods: grilled, stewed, braised, roasted, pan-fried or sweet-and-sour. It pairs with herbs like rosemary, sage, bay leaf, with red wine, garlic and olive oil.
Preservation
Store Parma cup in the fridge at 2-4°C in the coldest section, well wrapped, and consume within 2-3 days. For freezing, vacuum-seal.
Curiosity
Parma cup stars in many traditional Italian recipes, from Sunday family lunches to holiday dishes and country tables.
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