Il Prosciutto di Parma
(Parma ham)

The special environmental, ecological and climatic conditions of the area of production near Parma provide the key to how this culinary delight originated. Its secret lies in the careful selection of prime-grade raw material, namely the hog. The meat must then be treated and seasoned using traditional methods.

Type
Of all the cold pork specialities, Parma ham is without doubt the best- known in the world, along with Parmesan cheese as part of the great Italian food tradition. It comes under the Protected Origin label (DOP) as recognized by the European Community, and is protected and guaranteed by the Parma Ham Association. Prepared using raw thigh of pork, it is aged naturally with the aid of a single ingredient - salt - and it is for this reason that Parma Ham is an entirely natural product, delicious, easily digestible and nutritious all at once.

Area of production
It is produced in the province of Parma, south of the Emilia way, up to a maximum altitude of 900 metres, bordered to the east by the River Enza and to the west by the River Stirone.

Use
As a hors-d'oeuvre, but also as an ingredient in many traditional Parmesan dishes; it is ideally accompanied by the red and white wines produced in the hills around Parma and Piacenza.

How to store
Parma ham will keep in a fridge for up to a month if wrapped in clear film.

A brief history
Its history and tradition date back to more than 2000 years ago. The special environmental, ecological and climatic conditions of the area provide a key as to how this culinary delight originated.

How it is made
The first step in the making of the inimitable Parma ham is the careful selection of prime quality raw materials , namely the pig. The pork thighs may only be processed within the area of production and must come from swine born, bred and slaughtered, in accordance with strict regulations, in Emilia Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio. The preparation consists of the following phases: isolation, chilling (not freezing), trimming, washing and drying.

Aging
The ham is aged for at least 10-12 months. The thighs are positioned in special rooms with large windows, allowing suitable ventilation, and the equipment necessary to maintain the correct balance in the characteristic environment. On several occasions during the aging process, the surface of the thigh is coated with a paste made from pork fat, salt, pepper, and cereal derivatives.

Characteristics
Once the aging process has been completed, the thigh is rounded in shape, with the trotter and any external imperfections removed so that a more aesthetic product is achieved, apart from the muscle revealed above the head of the femur up to a maximum of 6cm. It weighs between 8-10 kg., never below 7kg. The meat has an even, pinky-red colour, flecked with white where fatty. It has a delicately sweet, slightly salty flavour, with a characteristically fragrant aroma; the Ministry of the industry has set down the analytical standards to be reached.

Points of interest
In order to guarantee the consumer an authentic product, each ham is branded with an indelible mark in all the phases of breeding, slaughtering and packing, which are carefully checked by the Association. The Italian law provides for severe penalties (fines, imprisonment for up to a year) in respect of those who sell any ham from outside the area of production under the names "prosciutto di Parma", "tipo Parma" or other wording referring to the name.

The Association also guarantees those products in the form of pieces or slices whereby its inspectors check all the stages of the packaging.

Producer
Our Parma ham is produced by using traditional techniques in its typical production area and its producers are specially selected by Italiantradition experts, based on our family tradition with almost one hundred years of experience in the production of charcuterie from Parma region.