In Italy, children are practically born with a slice of prosciutto in their mouths, but in the U.S., people often discover it later in life. Educating people on how to serve and enjoy it is paramount to a great consumer experience. This is why Prosciutto di Parma, Italy’s most celebrated and recognized cured ham, wanted to ensure that the years of dedication and pride that go into every leg are not wasted when it arrives to the plate.
Prosciutto di Parma’s training website, TheWholeLeg.com, is a resource for showing chefs and retailers how to use every piece of a leg of Prosciutto di Parma. Videos are a powerful training tool, so Padilla created a series to train chefs on how to cut the perfect slice, and how to utilize every piece of the leg to minimize waste and maximize value. From recipes to necessary tools, TheWholeLeg.com demonstrates how Prosciutto di Parma offers so much more than slices on a charcuterie board or draped over melon.