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What you need to know before buying a Prosciutto di Parma
- Article Author: Salvatore Cesareo
What you need to know before buying a Prosciutto di Parma
Salvatore Cesareo ProfileProsciutto di Parma is a type of aged meat and it is largely used in both Italian and contemporary recipes.
History: Ever since Roman times, prosciuttos have been produced in the Parma region of Northern Italy. Today only hams which have been salted, cured and aged in the hills around Parma can be called “di Parma”.
Protection: The non-profit organization, Consortium di Parma”, has set rules and parameters to safeguard the genuineness and the image of quality that the name “Parma” represents.
Geography: The Parma ham producers must be located in within the parameter of the Parma prosciutto area. The pigs must be bred Large White, Landrance and Duroc breeds and their diet has to be of balanced regulated grains, cereals and whey from Parmigiano Reggiano production.
Foot Note: At the time of slaughter the pigs must weight a minimum of 14 Kg. or over 300 lbs.
Production
Trimming: Some of the skin and fat are removed. The product looks like a “chicken drumstick”.
Salting: The salt master rubs sea salt and then refrigerates it for one week at 80% humidity.
Resting: Hams will hang for seventy days at 65% humidity. The meat color will darken.
Washing and drying: The hams are washed with warm water and brushes are used to remove the excess of salt.
Initial curing: A critical aging period starts now. The hams are hung in ventilated rooms. Large windows in the rooms will be opened to the outside when the “Ham Master Maker” will determine that temperature and humidity are favorable.
Greasing: The surfaces of the ham that are exposed will be covered with a paste of minced lard with salt.
Final curing: Finally, the hams are moved into dark cells to hang until the curing is complete.
The hams are now ready to be tested for quality. The inspectors, through physical analysis will determine whether the ham meets the high standards to be sold as Prosciutto di Parma.
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