Prosciutto di Parma PDO is a raw and cured charcuterie product, obtained through the processing of fresh pig thighs from pure-bred or hybrids of the Large White, Landrace and Duroc pig breeds or other breeds registered in the Italian Herd Book.
The pigs used must be at least nine months old, with an average weight of 160 kg. After slaughtering, the fresh legs are cooled for a whole day before being trimmed to obtain the characteristic rounded “chicken leg” shape. Trimming also favours salting, which is carried out with wet salt for the rind and dry salt for the lean parts, without the addition of additives or preservatives. The thighs remain in the salt cells for a total of one month. Once the salt has been removed, the legs are left to rest for a period of 60-90 days in cells with the correct humidity and temperature. The leg of ham is then washed in tepid water to remove impurities. During the pre-curing stage, the hams are hung on traditional wood frames called scalere and left to dry naturally for 6-7 months in large rooms with windows on either side, open, depending on both the internal and external climatic conditions. After six months, the uncovered muscular mass is then softened with a thin layer of lard, salt and pepper. In the seventh month, the hams are transferred to the cellar for curing. Twelve months from the start of processing, inspectors from the I.P.Q certification body “sound” the product, which involves a horse bone needle being inserted into the ham to ascertain the flavour. If the product is considered to be of the right quality, the leg is then fire branded with the “Ducal Crown”.
Appearance and Flavour
Prosciutto di Parma PDO is roundish in shape and is without the trotter. The lean part of the slice is pink in colour, while the fat is white. The taste is mild and delicate, slightly salty, and it has a fragrant aroma.
The production area of Prosciutto di Parma PDO is within parts of the territory of the Province of Parma, in the region of Emilia-Romagna. The pigs are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, The Marches, Abruzzo and Lazio.
Prosciutto di Parma PDO boasts very ancient origins. The first evidence of raw ham processing in the Parma area can be found in the II century B.C. Latin work, Cato. Starting from the year One Thousand, raw ham began to take on a certain importance in the area and, between the III and IV centuries, the Beccai Corporation was established in Parma. This pork meat producing association was split in 1459, when the Lardaioli, those who killed the pigs and salted the meat, decided to found their own corporation. One of the first mentions of “Prosciutto di Parma” dates back to the VI century and can be found in a poem by Pomponio Torelli.
Boned Prosciutto di Parma PDO can be kept in an environment with a temperature of 17-20°C. The deboned vacuum-packed product can be conserved for up to 6 months in a refrigerated environment. The pre-cut and pre-packaged product can be kept for variable periods of time, depending on the way it is packaged. The best way to enjoy Prosciutto di Parma PDO is in thin slices, on its own. It can be also be eaten with melon, roast beef (the famous Rosa di Parma) and it is the main filling ingredient for tortellini.
The product is marketed as Prosciutto di Parma PDO. It is sold whole, deboned, in pieces or sliced, unpackaged or in atmosphere modified packaging.
Prosciutto di Parma PDO is a completely natural product: the only ingredients used are Italian pork and a pinch of salt. It is produced exclusively in a limited area of Parma, where the climatic conditions are ideal for the natural curing that gives Prosciutto di Parma its sweetness, flavour and particular characteristics.