Prosciutto crudo di Parma

Parma ham

The Parma ham is the typical product of the lands of Matilda that extend between the Via Emilia and the bed of the river Enza. It is famous all over the world and is characterized by its distinctive nutritional for the “crown”, the brand that is seared only on the original. In the production of Parma ham it is used only salt and are explicitly prohibited chemicals, preservatives or other additives, also is not allowed nor the smoking or freezing. Parma ham, in the kitchen, is used in combination with different flavors: with melon as a starter, with the roast pork, the famous pink Parma, and is the main ingredient of the classic tortellini. It goes well with many local wines, preferably white (such as Malvasia Colli di Parma, prosecco, etc.).
The typical production area of ​​Parma ham, the area allowed for the entire ham processing, is indicated in the specification, as well as by law 26 of 13/07/1990 and before that by the law 07/04 / 506 of 1970, is that area of ​​the province of Parma to the south of the Via Emilia, at least 5 km from it, below 900 meters above sea level and bounded on the east by the Enza river and to the west by Stirone. The bulk of production is still concentrated around the town of Langhirano, whose economy revolves around the armature of the sausage.
Pigs may instead come from Italian farms located in these regions: Piedmont, Lombardy, Veneto, Emilia-Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo, Molise.