John Myers
The mildly spicy Parma ham is something for true gourmets. Because the air-dried raw ham comes from the Italian province of Parma and is produced according to strict quality guidelines. Incidentally, the original Parma ham can be recognized by the sign of origin – a five-pointed crown with the lettering “Parma”.
Origin
Parma ham – called “Prosciutto di Parma” in Italy – always comes from the Parma region, west of Bologna. But not every ham from Parma is allowed to call itself that: This brand name is strictly protected and subject to numerous requirements. For example, the pigs whose meat is used must come from specific regions and three specific breeds. They also only get selected feed: corn, barley, and the whey from the production of Parmesan cheese.
Season
Parma ham is available all year round with consistent quality.
Taste
Thanks to the gentle curing and the months of air drying, the fine ham gets its mild, spicy aroma and a wonderfully tender, slightly crumbly consistency.
Use
The spicy ham tastes particularly good when cut into wafer-thin slices. In Italy, it is often eaten this way with melon, fresh figs or freshly baked bread, or wrapped around crunchy grissini sticks as a small snack. You can also try it on a prosciutto pizza.
Storage
If the ham has already been sliced, it should be wrapped in parchment paper and stored in the refrigerator if possible. Ham in one piece is best kept vacuum-packed at 4-8°C. If the ham has already been cut, the cut should be covered with cling film. Parma ham is not very suitable for freezing – the fibers are quickly damaged and the ham loses its full aroma.
Durability
Freshly sliced Parma ham should be eaten quickly – if possible within the next 2 days. Whole and vacuum-packed, Parma ham can be stored for up to 6 months. Once cut, however, it should be consumed within the next 40 days.
Nutritional value/active ingredients
Parma ham provides about 305 kcal or 1276 kJ, 26 g protein, 21 g fat, and 0.9 g carbohydrates per 100 g. The largest amount of fat is on the edge – if you want to watch your line, it’s best to just cut it off.
