Prosciutto di Parma

region: Emilia Romagna | production: year-round | aging: 12 months | weight: 7–10.5 kg

Prosciutto di Parma, also known as Parma ham, is a purely natural dry-cured ham without any chemical preservatives and additives. It is produced only in the Parma province and is protected by the DOP origin mark. Its production is subject to strict consortium rules, and its authenticity is guaranteed by the crown symbol branded on each ham. The pigs whose hams are used come only from Italian farms and are fed selected feed, including whey from Parmesan production, to gain the necessary weight (160 kg). Hams weighing 12–13 kg are needed for Parma ham production. They are manually salted, rolled, and massaged to ensure the salt penetrates the meat evenly, and then left to rest in the cold. Once the ham has partially lost its water content, it is washed and coated with a layer of lard mixed with rice flour and pepper to protect the meat from oxidation. The ham is then hung in a curing room to age for at least 12 months at controlled temperatures. 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. To develop its aroma, it is sliced into almost transparent slices, and the fat layer on the edge is never removed as it is the most aromatic part.

Manufacturer: S. Ilario