Parma ham (Prosciutto di Parma) – Italian specialty with tradition

Parma ham – a popular Italian specialty

The Parma ham or Prosciutto di Parma in Italian, is one of the most popular Italian specialties. Its aromatic taste and copper-red color make it unmistakable. Counterfeiters have always wanted to profit from this worldwide success, which is why Prosciutto di Parma is now protected by the DOP seal (Protected Designation of Origin). Its origin can also be recognized by the brand seal, which consists of a five-pointed crown with the words Parma. This seal, awarded by the EU, guarantees that all stages of production, from the origin and rearing of the pigs to the packaging, take place in a specific region.

Freshly sliced Parma ham

Where exactly does Parma ham come from?

As the name suggests, Prosciutto di Parma comes from Parma. Not from the city, however, but from the province of the same name to the north-west of Bologna. The exact place of origin is Langhirano on the river also called Parma. Most Parma ham still comes from there today. Only meat from the Large White, Landrance and Duroc pig breeds is used for production, whereby the pigs must also have grown up in a defined geographical area.

The pigs’ feed is also based on barley and oats. They are also given the whey, which is a waste product of Parmesan cheese production, mixed with their feed, as has been the custom for centuries. Apart from sea salt, no other seasoning is added to the meat. The aromas are released solely through the air-drying process and the associated loss of water.

Parma ham and melon salad

Recipes for Parma ham

Parma ham is very popular as an antipasto with melon. The sweetness and juiciness of the melon combine perfectly with the full flavor of the ham and whet the appetite for more. One variation of this antipasto is the buffalo mozzarella, parma ham and melon salad, the recipe for which can be found in our database. Another delicious salad is the one with chicken and Parma ham. As a main course, I can recommend saltimbocca alla romana, in which veal escalope is wrapped in Parma ham.

Saltimbocca alla romana

Of course, you can also eat Parma ham on bread, but you don’t need a recipe for that 😉