It is the story of a land, its people and their traditions, that throughout the centuries have worked with passion to create a naturally genuine product with refined and elegant taste: The Prosciutto of Parma.
In order to protect the quality of the product a Prosciutto di Parma consortium arose in 1963: an organization of producers - then 23 of and now over 170 – who use and preserve the old fashioned method in the making.
World’s most famous prosciutto can only be made here, among the sweet smelling hills of Parma: its unique clime make this area the ideal place for the long aging process of the prosciutto, which makes the Prosciutto di Parma tasteful and delicate. A really special kind of pig is selected for the Prosciutto di Parma. Born and raised in 11 regions of North-Central Italy, exclusively from selected breeds, fostered with quality food: cereal and whey derived from the processing of Parmigiano-Reggiano.
Prosciutto di Parma is one of an elite group of foods designated by the European Union as PDO (Protected Designation of Origin), certifying that the product has been made according to traditional methods in a defined geographic region.
What you need to know about Prosciutto di Parma:
• Produced only in the Italian province of Parma
• Produced with just four ingredients: the hind legs of specially bred and fed Italian pigs, sea salt, air and time
• A 100% natural product: no additives or preservatives are allowed
• Air-cured a minimum of 12 months and up to 30 months
• Easily traceable through all stages of production
• “Parma” Crown, the fire brand of the Consortium guarantees the authenticity of Prosciutto of Parma.
The boned meat is aged. It can then be deboned and vacuum-packed before distribution. Prosciutto can be conserved up to 6 months in a vacuum package if refrigerated at 8 degrees Celsius. Freezing is not advised. Once removed from the vacuum package, it must be conserved in the refrigerator for about a month. It’s recommended to cover the cut part with transparent plastic wrap in order to prevent the loss of its natural humidity.
Trimming and serving suggestions
Preparation and cutting: using a well-sharpened knife, remove the rind covering the part to be cut. However, it is recommended to leave a thin layer of fat in order to preserve the tastefulness.
Slicing: usually the deboned prosciutto is sliced in a machine (on the spot and never in advance in order to prevent dehydration). Slices must be as thin as a sheet of paper.
Tasting: Prosciutto di Parma is a naturally healthy, easily digestible product that adds taste and sophistication to even the simplest dishes.
The easiest way to enjoy Prosciutto di Parma is by serving it in thin slices with bread or a breadstick. It is ideal with fresh fruits like melon or figs, or even vegetables, to go with a glass of good white wine.