Origin of Parma Ham
Parma Ham is an extremely famous specialty associated with Italian history and cuisine. Prosciutto di Parma is salted and dried pork leg meat. When eaten, it will be cut into thin slices and eaten immediately, without processing. This type of meat is a famous and expensive culinary specialty in the world, originating from the central and northern regions of Italy, where there are places like Parma, Venezia, and San Daniele... The exceptional conditions of the Parma region have made it possible to produce the highest quality hams, prized by gourmets for centuries. Parma has 200 establishments producing this specialty meat in this region
The Special Selected Pig Breed
In order to produce Parma Ham, the pigs must be fed high-quality, such as barley, corn, and properly grown wheat.
These pigs must be at least 9 months old and reach a weight of around 160kg. The most suitable part of the meat used to produce Parma Ham is the hind leg of the standard pig. The average weight of a thigh used for salting is usually between 12 and 14kg.
Strictly controlled production process
The four special ingredients indispensable for Prosciutto di Parma are "Fresh Pork - Salt - Air and Time". The only preservative allowed when making this Italian ham is natural sea salt. ‘Prosciutto’ is from the Latin ‘perexsuctum’ meaning ‘dried’ – an indication of the purity of Parma Ham production and its ancient roots. The production process of this food requires a long time for drying, usually from 10 to 36 months. This drying process is crucial to the development of the unique flavor and texture of this salted ham. Nowadays, this process is supported by modern technologies such as cold rooms, hygrometers, and drying chambers to ensure even meat quality and that the meat absorbs enough salt. When completed, each block of Parma ham will lose over a quarter of its weight. However, the meat is very tasty and can be eaten for quite some time while still retaining its special flavor.
Enjoying the taste of Parma ham
As a finished product, Parma Ham still maintains its natural bright red-pink color thanks to the natural hardening process of the product (protein breakdown). Parma Ham is a food with a distinctive aroma and taste and it is also low in calories. When eating, Parma Ham is sliced very thinly with professional cutting tools.
Parma ham quickly undergoes oxidation when left in a natural environment, so to enjoy the best flavor, you should eat it as soon as possible after taking it out of the package and slicing it. Parma is often served as an appetizer or accompanied by melon, pomegranate, or butter.
The flavor of Italian Parma ham will be enhanced when paired with a wine that has a fruity aroma and high acidities such as Riesling, Chenin Blanc, or Moscato, or with white wines like Pinot Grigio, Sauvignon Blanc, etc.
You can find Parma Ham products at Nam An Market: here.
Additionally, you can also check out other types of cheese, cold cuts, or salami that are currently available at Nam An Market.
