Parma Ham is undoubtedly the finest Italian cured meat. A symbol of Made in Italy abroad, it is also one of the most sought-after Italian products.
It has had the DOP (Protected Designation of Origin) designation since 1996 and is characterised by the “five-pointed Ducal Crown” branded onto the product.
The aforementioned "logo" guarantees its originality. There's also a curious origin to the name: in the Emilian dialect, it's called "par-sut," meaning "it seems dry."
Parma ham, due to its salty curing process, actually loses a lot of water and dries out. This process makes it even tastier.
Parma Ham: Characteristics
Parma Ham can be recognized by its color, which is the natural red-pink (typical of fresh meat) interspersed with the “bright” white of the fat.
The product has a sweet and refined flavor, as well as being very intense. Its unmistakable aroma is also one of its main characteristics.
However, Parma Ham must meet certain criteria to be defined as such and therefore obtain the DOP certification.
These include the rounded shape of the ham, which must be free of imperfections, a maximum of 6 cm of exposed muscle, a weight of more than 7 kg, and it must be lightly salted.
Added to these are the colour characteristics, which, as already mentioned, must be red-pink for the meat, and pure white for the fat.
Nutritional values
Parma Ham is particularly suitable for anyone who wants to follow a healthy, organic diet.
In fact, unlike most meats, this product does not contain any type of additives or preservatives.
As for the latter, the only preservative allowed during preparation is salt (which, incidentally, is a natural product).
Its nutritional value is still high, but it is characterized by the little fat it contains, and by the large number of mineral salts and vitamins.
Parma Ham is therefore a food suitable for everyone, from children to the elderly; there is no age limit for enjoying this great Italian product.
In fact, all the proteins it contains are highly digestible which makes it a perfect product especially for athletes.
Area of production
The production area of Parma Ham is obviously an area of the city from which it takes its name. We're talking about Parma, the provincial capital of Emilia-Romagna.
According to the criteria imposed by Italian law, prosciutto crudo must be produced in a defined area. This area is located south of the Via Emilia (5 km from it), bordered to the east by the Enza River and to the west by the Stirone River.
Finally, the production site must be below 900 meters above sea level. The main production area is in the municipality of Langhirano.
