Preparation of Parma ham - Consorzio del Prosciutto di Parma (2024)

FAQs

How is Parma Ham prepared? ›

The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour.

Traditional prosciuttos are made with just sea salt, but some producers now use curing salts as well. After about a week of curing, the salt is removed and a second, lighter coat is added and the aging continues. Through out the curing process, the legs are massaged to remove any blood remaining in the meat.

Excellent on its own, Prosciutto di Parma pairs well with rustic bread, juicy melon, and creamy mozzarella and is an excellent topping for pasta and pizza Check out our pairing guide for ideas on how to serve the savory product.

Add to mayonnaise or softened butter for a flavorful spread. Add to grilled cheese or top a burger. Stir into scrambled eggs or top an omelet. Top vegetables or macaroni and cheese.

To qualify, products must meet rigorous criteria, strict, legally binding production guidelines and quality standards. To qualify for Prosciutto di Parma production, specially-bred pigs must be born and raised according to strict guidelines on approved farms in 11 regions of Italy.

Parma Ham (or Prosciutto di Parma PDO, to give it its full name) is arguably Italy's most famous cured meat. Famously made using only pork, salt, air and time with no additives, nitrates or nitrites, the 100% natural ham is usually served thinly sliced and does not need to be cooked before eating.

The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour.

Prosciutto is sliced and served raw with the intent that it is consumed that way. The salt used in the preparation draws out blood and moisture, preventing bacteria from entering the meat – making it safe to eat as is. In fact, cooking it is generally frowned upon.

Yes. Although Prosciutto is not exactly “raw” in the typical sense due to the curing process. The salt mixture and aging time are designed to keep bacteria out of the meat, allowing it to be safely eaten without cooking.

The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

What to eat with Prosciutto di Parma? ›

Stack a crostini with any of your favorite Italian ingredients like: Prosciutto di Parma, fresh San Marzano or cherry tomatoes, arugula, shaved Italian Parmigiano Reggiano cheese and drizzle with aged balsamic vinegar. Other great combinations might be fig jam and blue cheese, or sliced melon drizzled with olive oil.

Perhaps the biggest contrast between prosciutto and prosciutto di parma is the fact that they have starkly different flavor profiles. Prosciutto di parma is made with purebred pigs that are fed a very strict and specific diet, while regular prosciutto doesn't have as strict of requirements.

Why is prosciutto expensive? Prosciutto di Parma is a product of superior quality that is highly traceable throughout the entire production process, by quality control inspection stamps and markings. It is an artisanal and unique product that has earned a certified PDO (Protected Designation of Origin) status.

The good news is that both bacon and prosciutto can be cooked in virtually the same way without making many (if any) modifications. For instance, much like bacon, prosciutto cooks relatively quickly.

Traditionally the Parma Ham is cut in thin slices (as thick as a sheet of paper) and eaten in an Italian-style panino or rolled up on a breadstick.

Prosciutto di Parma or Parma Ham is a flavorful, cured, raw ham product made by processing selected hind legs of pigs with a minimal quantity of salt to ensure that the meat is tender.

As will be seen in the following paragraphs, Prosciutto di Parma DOP is widely used in several preparations, thanks to its enviable nutritional profile. It is consumed raw to preserve its nutritional values and characteristics like consistency and cooked or slightly heated.

No, it's not raw. It's cured. The meat is salted, pressed, washed, then dried, over a period of several months. This process transforms the meat enough that it can't be called “raw” anymore, and it is safe to eat as is, assuming that it has been handled properly.