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Parma: Parma Ham
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With its full-bodied flavour and silky texture, Parma Ham is a world-class specialty food. Favoured by discriminating chefs, this ham from the heartland of Italy enhances appetizers, pasta dishes, salads, sandwiches and entrées.
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If the Parma ham is left on the bone, it continues to mature and the flesh will be exceptionally soft and delicate. However, for export markets, Parma ham is often de-boned and vacuum-packed. The texture of these latter hams is somewhat coarser.
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Parma is famous for its food: Parmigiano Reggiano cheese (... produced in Reggio Emilia), Prosciutto di Parma (Parma ham). In 2004 Parma was appointed the seat of the European Food Safety Authority (EFSA). Parma also has two food multinationals, Barilla and Parmalat.
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Parma is famous for its art, architecture, cheese and ham, but few tourists come to Parma to appreciate its considerable charms. Parma is an elegant city with a compact historic zone. Parma's 12th century Baptistery is considered to be one of the most interesting buildings in Italy.
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The entire production zone for this delicately-textured raw ham is a small patch located in the Province of Parma. Its boundaries begin five kilometres south of the via Emlia, run to the shores of the Ena River in the east and to the Sitrone River in the west. The zone's geography is vital to the development of the product. No chemical compounds or additives are used in the curing process; rather, it is a little salt and the constant, soft breezes sweeping across the gentle hills which give Parma Ham its special flavor, quality and purity. Of the 200 three to four-storied curing facilities in the zone, 100 are in Langhirano.
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Most often, paper-thin slices of Parma Ham should be served at room temperature. There is no need to remove the band of fat around each slice, which helps give the ham its balance of flavour and texture.
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Parma Ham