It is one of the best Made in Italy products, imitated because it is tasted in so many ways. But only one is the unique and the original Ham Parma ham that reflects a specific disciplinary for processing and distribution. With our partner "I love Italian food" we talk about this specialty, going to discover its history, its characteristics. And then we offer you some ideas of the best ways to prepare and enjoy it. So let your imagination run wild.
Raw Parma ham, a little history
Typical of the Parma area where it is produced, the raw ham is known all over the world. It is good, sweet and above all it has nutritional characteristics that make it unique. Made with pork and salt, without additives or preservatives, the typical crown mark is burned only on the original. Its origins date back to the Middle Ages, to the Art of the Lardaroli, but it seems that it even dates back to the Roman era. It is said that the inhabitants of the city devoted themselves a lot to pig breeding and to the production of ham similar to the current one.
Polybius, Strabo, Horace, Plautus and Juvenal also narrate the "deeds". And the history of the following centuries is full of references to Parma ham. Many writers praise it and its nutritional properties. Over the years, then from the typically handcrafted manufacturing, it has come to a more elaborate industrialization process. But the traditional characteristics of the product have not changed. Indeed the specification is very serious and requires a long process.
The consortium for the protection of Parma ham
Researched, imitated, and loved all over the world, to regulate Parma ham in 1963 the Parma Ham Consortium was established. A body aimed at supervising the processing and the choice of raw material. In 1996 the European Community recognized the PDO mark, the protected designation of origin.
The unique features of this product
The peculiarity of the Parma ham is due to the long processing phase. It takes time and wind and the typical climate of the Parma hills to reach a natural maturation. The branding with the crown is the last milestone awarded only after careful attention to every detail. And it is an unmistakable symbol of guarantee and safety for the consumer.
The processing
The pigs can come from Italian farms. Not only in the Parma area, but also of Piedmont, Lombardy, Veneto, Emilia-Romagna. There are about 150 producers and they are located in the eastern part of the province of Parma, in particular in the Langhirano area. As specified by the consortium once matured, the product should be released on the market between 7 kg and 8 kg.
Combinations in the kitchen
And after this story are you ready to taste it? Our suggestions are so many. In fact, Parma ham can be combined in a thousand ways. From the typical "ham and melon" which is commonly used as an appetizer, once highly sought after, to pizza. Tasty in fact on the classic Margherita pizza where it can be added to give the dish that touch of sweetness. And then accompanied with mozzarella. With cheeses it is in fact an excellent appetizer or second course. The flavors with which to combine Parma ham are many. Just leave room for imagination and creativity. Then combined with a good local wine, also and above all white, you will amaze your guests and you will be satisfied.