Parma ham, also known as prosciutto, is made in Parma, Italy using the dry method and aged for up to two years. It is served in paper-thin slices and can be used in various Italian dishes. The best Parma ham is cured using sea salt and made from purpose-bred pigs. Hams bearing the ducal crown are aged for a minimum of 14 months and fewer than 200 companies are certified to produce real Parma ham. The thin border of fat around each slice is essential to the flavor and shouldn’t be trimmed.
Parma ham is aged using the dry method. Also known as prosciutto, the best Parma ham is made, quite logically, in Parma, Italy. It is served in paper-thin slices. The length and methods of aging contribute significantly to the quality of the ham. It needs to be cared for over a long period of time and in relatively cool, well-ventilated conditions.
A familiar, even ubiquitous member of a true appetizer, Parma ham also makes an appearance in a number of other much-loved Italian dishes. As an appetizer, prosciutto-wrapped cantaloupe or honeydew melon slices offer the perfect balance of subtle sweetness and salt. Ham can top a pizza and works well with a creamy carbonara pasta.
The best Parma ham is cured using sea salt instead of nitrates, which can cause cancer. Some aficionados claim that only Parma ham made from the leg or leg of a wild boar will do. Others argue that domestic pork can be used for nearly the same result.
The meat is initially heavily salted over a period of several months. During this time, constant pressure is applied to expel the moisture. Once the ham is really dry, it’s time to hang it in a cool shed or cellar where clean air circulates. It can take up to two full years for a large ham to properly cure.
Real Parma ham is known as Parma ham. Offers minimal nutty flavor. Capicola, also dry-aged and thinly sliced, is made from the shoulder of the pig rather than the hind leg or leg. Both are a deep pinkish red color.
The Consorzio de Prosciutto di Parma, a consortium dedicated to the production of high quality ham, takes its work seriously. Hams bearing his stamp of approval, the ducal crown, age for a minimum of 14 months. Instituto Parma Qualita checks how the pigs destined for ham are fed, slaughtered and aged.
The best dry-cured ham is made from purpose-bred pigs, often landrace or great whites. In addition to whole grains and grain feed, they consume Parmesan. Fewer than 200 companies have been certified to produce real Parma ham and are closely monitored.
To taste prosciutto, it should be served at room temperature unless it’s been incorporated into a pasta dish. Italians just like to serve it with some sour cream rolled in the middle. The thin border of fat around each slice is essential to the flavor and shouldn’t be trimmed.
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