Prosciutto di Parma

region: Emilia Romagna | production: all year | aging: 12 months | weight: 7 kg

Prosciutto di Parma or Parma ham is a purely natural cured ham without any chemical preservatives or additives, produced only in the province of Parma and protected by the PDO mark of origin. Its production is subject to strict consortium rules and its authenticity is guaranteed by the crown symbol burnt on each leg. The pigs whose hams are used come only from Italian farms and are fed with selected feed, including whey from the production of Parmesan cheese, to give them the necessary weight (160 kg). The hams needed to produce Parma ham weigh between 12 and 13 kg. They are salted, rolled and massaged by hand to allow the salt to penetrate the meat more evenly and are left to rest in the cold. When the hams are partially free of water, they are washed and rubbed with a layer of lard mixed with rice flour and pepper to protect the meat from oxidation. The ham is then hung in a maturing room where it matures at a controlled temperature for at least 12 months. Parma ham is never smoked or frozen.

Parma ham has a sweet taste and is usually served as an appetizer with grissini, figs or yellow melon and Lambrusco wine. In order to develop its aroma, it is sliced into almost transparent slices and the fatty layer around the edge is never removed, as it is the most aromatic.

Producer: S. Ilario