Who invented parma ham

Even earlier, in 5 BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece. Coming to the present days, since Parma Ham has obtained the Denomination of Protected Origin PDO recognition and is controlled by a strict product specification , which is a real guarantee of quality.

Perhaps not everyone knows that, for example, the only permitted preservative -and in a smaller quantity than other types of ham- is salt: therefore, it bans all other types of additives. The bulk of the production is therefore concentrated around the village of Langhirano. Only in this area there are all the ideal climatic conditions for the natural seasoning, which gives sweetness and taste to Parma Ham.

The meat darkens but will return to its original rosy colour in the final days of curing. The hams are washed with warm water and brushed to remove excess salt and impurities, then hung in drying rooms for a few days. Now the hams are hung on frames in well ventilated rooms with large windows that are opened when the outside temperature and humidity are favourable; this allows for a constant and gradual drying of the hams.

By the end of this phase, which lasts about three months, the exposed surface of the meat has dried and hardened. The exposed surfaces of the hams are softened with a paste of minced lard and salt in order to prevent the external layers drying too rapidly. During the seasoning, important biochemical and enzymatic processes occur which determine the typical Parma Ham flavour, perfume and taste and the easy digestibility.

Prosciutto di Parma DOP is a type of ham produced in the province of Parma, located in the region of Emilia-Romagna, and whose most important and older production center is located in the village of Langhirano. The unique conditions of the Parma region have made it possible to produce the highest quality hams, which were created as a kind of food that could be preserved over time without going bad. Treating pork meat with salt was one of the most appetizing solutions.

Prosciutto di Parma DOP is not only tasty with an incomparable texture, but it is also owner of the European Community certification since and is proud to be one of the first meat products to be awarded the Designation of Protected Origin status DPO. Made under strict quality controls only in Parma, Italy, the ham is produced only using specially bred pigs, sea salt, air and time. Ever wonder how to make prosciutto?

Or, why making Prosciutto di Parma is different than other types of prosciutto? Once the legs reach the prosciuttificio processing plant , each ham is tagged with a button, indicating the date it began curing. Next, salting is completed by hand in the traditional manner, by the maestro salatore, or salt master, who uses only the minimal amount of sea salt necessary.