Selection of 18, 24, and 36-month-aged Parma Ham DOP - Internal Slices

The production and processing area of Prosciutto di Parma PDO includes part of the province of Parma, in the Emilia-Romagna region. The pigs used are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo, and Lazio.

The pigs used must be at least nine months old and weigh an average of 160 kg. After slaughter, the legs are chilled for a full day, then trimmed to give them their characteristic rounded "chicken leg" shape. This also facilitates the salting process, which uses only sea salt, without any preservatives or additives. The legs are lightly salted again and left in the salt rooms for a total of one month. Once the residual salt has been removed, the legs are placed in resting rooms at the ideal temperature and humidity for 60-90 days. The ham is then washed in warm water to remove all impurities. During the pre-aging phase, the hams are hung on traditional "scalere" (racks) and left to dry for 6-7 months in large rooms with windows facing each other, open depending on the internal and external climate. After six months, the exposed muscle is softened with a thin layer of suet, a mixture of pork fat, salt, and pepper. After seven months, the hams are transferred to the cellar for curing. After 12 months, inspectors from the certifying body perform a probing procedure, an olfactory test performed with a horse bone needle. At this point, the hams deemed suitable are branded with the "Ducal Crown."

Prosciutto di Parma DOP boasts ancient origins. The first evidence of ham processing in the Parma area dates back to Cato in the 2nd century BC. From the year 1000, ham gained increasing importance. Between the 13th and 14th centuries, the Butchers' Guild, responsible for pork production, was formed in Parma. This guild split in 1459 when the Lardinioli, those who slaughtered and salted the pigs, decided to form their own guild.

Characteristics

Prosciutto di Parma DOP has a rounded shape and lacks a trotter. When cut, the slice is pink in the lean part and white in the fatty part. The flavor is delicate and sweet, the aroma is fragrant, but the tastes, aromas, and flavors of both the lean and fatty parts obviously vary with the curing process.

A product that completely identifies Made in Italy food, especially Emilia. Envied and attempted to be copied around the world, but never quite succeeding. Prosciutto di Parma DOP owes its deliciousness to its authenticity. No additives or artificial preservatives are used, just pork and salt, nothing more.

Pairings

You can enjoy Prosciutto di Parma DOP whenever and however you like.

You can create delicious appetizers, aperitifs, main courses, or even one-pot meals. It pairs beautifully with white and whole-wheat bread, or with gnocchi or torta fritta.

For lovers of tradition, the most popular dish is definitely the sandwich Ham , but it also becomes excellent as a filling for Piadina Romagnola PGI.
Ideal to pair with fresh, soft, but also mature cheeses to create wonderful cheese and cured meat platters.
An excellent traditional pairing, especially in summer, sees Prosciutto Crudo marry perfectly with sweet fruits   like melon, apples or pears.
Finally, as far as wines are concerned, we recommend pairing sparkling wines such as Lambrusco or Malvasia, but also still reds such as Sangiovese.

Pork, salt.

Prosciutto di Parma DOP on the bone can be stored hung in a room with a temperature between 17 and 20°C. The boned and packaged product will keep for at least 6 months in a refrigerated environment at a temperature no higher than 10°C. Once opened, it should be protected with a cloth or cling film.