Prosciutto di Parma Ham
Prosciutto di Parma is definitely the king of Italian prosciutto. The branded-crown seal of the consortium that governs production of this Parma ham delicacy is only granted after each thigh passes a rigorous selection. This prosciutto is distinguished for the sweetness that comes from the unique diet for the pigs used, as well as an aging process ranging from 12 to 24, even 36 months.
The name prosciutto derives from the Latin prae-exuctus, meaning “dried”. Parma is immersed in rock salt, historically from Salsomaggiore Terme, which contains greater quantities of sodium, bromine sulfur, and nitrates to guarantee optimal results. It is then subject to the influx of the dry sea air characterizing the Parma valley.
Prosciutto di Parma DOP accompanies a wide variety of Italian regional dishes, from tortellini with herbs and squash to risottos, not to mention its sublime place on the menu among classic cured-meats together with a wedge of Parmigiano reggiano cheese. It suits the French tradition too, on bread with butter and anchovies. This prosciutto prefers local wines of the Lambrusco, Bonarda, Barbera, and Fortana varieties. The product also boasts exceptional nutritional value with monounsaturated fat, amino acids, and vitamin B.