Why should you menu Prosciutto di Parma?
Consumers agree our ham is the crowning touch on any menu.
For more than 2,000 years, Prosciutto di Parma has been the darling of the Emilia-Romagna region in Parma, Italy. Made from the hind legs of Italian-bred pigs, its unique savory-sweet flavor is a result of minimal ingredients and long, slow aging (a minimum 400 days). In fact, Prosciutto di Parma is cured only with pure sea salt and contains no added nitrites or nitrates. Keen observers know only the best legs of prosciutto are branded with the Parma Crown, guaranteeing authenticity, superior quality and premium taste.
Here in America, the draw of Prosciutto di Parma is no secret among restauranteurs and menu creators. Our recent research shows that calling out Prosciutto di Parma by provenance has driven significant pricing influence.
A +$1.00 (7%-8%) in pricing for Prosciutto di Parma over generic prosciutto for both breakfast and lunch menus.
A +$4.00 (44%) premium for Prosciutto di Parma over generic prosciutto among Quick Service and Fast Casual dining menus.
In fact, consumers repeatedly demonstrate an eagerness to pay more for Prosciutto di Parma over generic prosciutto on items across the menu, including:
+$5.00 for pasta
+$2.55 for cold sandwiches
+$5.50 for combo proteins
+$2.00 for salads
+$2.00 for other appetizers
Boasting the Parma provenance, paired with the leg’s aging period, is sure to add menu appeal and interest. Time and again, consumers see value in, have a preference toward and will pay higher prices for certain menu items featuring the Prosciutto di Parma brand over generic prosciutto.
And the versatility of Prosciutto di Parma means you can transform more menu items, from breakfast to late night, in ways that keep customers coming back. We encourage you to get inspired by visiting our recipes on ParmaCrown.com.
If you’re looking for new and delicious ways to leverage Prosciutto di Parma in your menu strategy, let’s work together.
To hear more about the story behind the Prosciutto di Parma, watch our video: