Prosciutto Crudo 24 Months Devodier comes from a long family history that has its roots in the city of Parma and in the most historic tradition of charcuterie, that of the classic aging with the sole addition of Italian sea salt. The Devodier family, of ancient Parma origins, has always been dedicated to the production of completely natural products which, through the understanding and control of the finest transformation and aromatic fermentation techniques, create a unique and fascinating bouquet of aromas and flavours. An underground environment on natural water springs, fir wood cellars imbued with perfumes and a secret and very delicate maturing microclimate manage to transform the best selection of 100% Italian meat into a product with a unique aromatic profile. A multi-stage tasting experience with a strong persistence accompanied by a carefully balanced delicate sweetness.

An excellence that required over 24 months of passion and preparation to be tasted in the purist tradition did not prevent the master craftsmen from seeking combinations that would enhance the product in new ways while respecting its identity. The combination created here reaches unexplored places of taste that we can't wait to share with passionate consumers.

The history of this incredible fruit of the earth and its veneration are witnessed in the first writings already in the Middle Ages in which it is defined as an "underground mushroom that lives in symbiosis with arboreal plants, of which edible, fragrant and highly prized species are known". Botanically, truffles are particular mushrooms belonging to the Tuber genus symbiotically associated with arboreal plants that complete their entire life cycle underground. The truffle fruit is made up of an external wall (peridio) and an internal part (polpa or gleba). Its beloved aromatic intensity lies in the need to be found underground even today by our trusted and tireless seekers to continue the natural cycle. The tradition of search with dogs, still irreplaceable today and full of secrets, has recently obtained recognition as a UNESCO intangible cultural heritage. The qualitative selection is entrusted to expert connoisseurs of this magical and noble fruit of the Earth which has yet to reveal much of its potential gastronomic impact.

THE RESEARCH and THE CHALLENGE

Its versatility makes it one of the favorite ingredients of the best chefs and culinary artisans in the world. Its notes are very intense and need to be often carefully balanced with very delicate dishes. Its fusion with an equally strong and complex product was first of all a great gastronomic challenge.