Parma Ham aka Prosciutto di Parma

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Parma Ham aka Prosciutto di Parma

With the summer months, thoughts turn to easy meals and lighter fare. Something that is delicious, simple, and light is an antipasto of prosciutto di parma wrapped around fresh melon like cantaloupe or honeydew.

Prosciutto is simply the word "ham" in Italian. The most popular regions for prosciutto are the northern central regions in Italy. Parma, in particular, is well-known for its pork and most notably, prosciutto. Many years ago, nearly every family in Parma had its own pig, which it then butchered in the fall. Prosciutto di Parma has a slightly nutty taste, which is attributed to the Parmigiano Reggiano whey that the pigs are fed. The pigs are nine months old and must weigh a minimum of 340 pounds at the time of slaughter.

Horsebone Needle

It can take up to three years to make prosciutto. At the prosciuttificio, or processing plant, some skin and fat are removed to give the ham its typical "chicken drumstick" shape. It is then carefully salted by a highly trained maestro salatore, or salt master and left in a refrigerattor at 80% humidity for about a week. A second coat of salt is then rubbed on the surface and and left on for another 15 to 18 days. The salt is then washed out and the ham is left to dry in a cool place. Once dry, the ham is hung for up to 18 months. The older Italian butchers, however, cure prosciutto for much longer - sometimes up to three years. By the end of the process, the ham will have lost a quarter of its orginal weight. At the end of the curing process, the ham is inspected by an inspector who punctures it in five places with a porous horsebone needle. Only the best will be sold with the stamp "prosciutto di Parma". The 4% that are rejected are simply sold as "prosciutto" but is never sold out the Italian borders. Hams that pass all of the quality control tests are fire branded with the official mark of the Consorzio, the five-point ducal crown that identifies them as genuine Prosciutto di Parma®. The European Union has awarded Protected Designation of Origin (PDO) certification to Prosciutto di Parma®.

Are you lucky enough to be choosing a prosciutto di Parma of your own? Select a ham that is an orange-red color with bits of white. The aroma should be sweet, salty, and full of fragrance. The skin should be smooth and not damaged and there shouldn't be any hair on it. When tasting the prosciutto, it shouldn't be chewy, but will melt in your mouth.

You can enjoy prosciutto at any meal. Eat it with fresh bread and melon for a savory breakfast. Place it on slices of thick Italian bread with a drizzle of olive oil and fresh asparagus as a memorable midday meal. Try a salad with fresh greens, provolone cheese, a variety of olives, and prosciutto for dinner. Top your salad with olive oil and balsamic vinegar.

Most often, prosciutto is served cold with fruit and cheese or on a tray with other fillings for sandwiches. It can also be added to various sauces for hot pasta dishes or wrapped around other meats.

If you happen to visit any of the various cafes or restaurants in Italy, you can enjoy a variety of different panini sandwiches that include prosciutto and cheese. Or you can make your own at home. Just add a little butter to a pan and grill up some toasty bread with prosciutto, mozzarella, and other fillings of your choice. Press the top piece of bread with another large frying pan. Grill until the cheese melts and the prosciutto is warm.

Remember, prosciutto is quite versatile and you can enjoy it any meal. It can be dressed up in a creamy Alfredo sauce over fettucini or served with slices of cantaloupe as the starter to a great evening.

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