Prosciutto di Parma
Prosciutto di Parma DOP is a dry-cured pork ham made in a delimited part of Parma province, salted with sea salt and never smoked.
- Cut
- Pork hind leg
- Minimum maturation
- 14 months under the specification
- Protection
- DOP
- Production area
- Delimited area of Parma province
Salt, air and an expert nose
The production area lies south of the Via Emilia, between the Enza and Stirone, no higher than 900 meters. Salting uses sea salt, without preservatives or smoking. During maturation, exposed muscle is protected with sugna, a coating of pork fat, salt and pepper, with rice flour optional. Experts check the developing aroma with a horse-bone needle before final certification.
A Parma aperitivo
Serve Prosciutto di Parma with tomato, wild rocket and mozzarella for an aperitivo. Dress the cheese with olive oil and balsamic, and add ciabatta alongside. Let the ham slices remain visible beside the fresh ingredients.
