Parma - Ham and Culatello

Prosciutto di Parma 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 stands for nutritional characteristics for
the "crown", the brand that is branded only on the original.

Already famous in Roman times, speak of him Marcus Terentius Varro
(first century BC), Polybius and Strabo [2]. John B. Dancer writes that
when Hannibal in 217 BC Parma came in and was greeted as a liberator, to
celebrate the inhabitants offered him the hams in salt stored in wooden
barrels that he liked very much. The development of this tradition was
certainly influenced by the presence in the Parma area of ​​saline
springs such as those of Salsomaggiore.

To protect the quality of this ham, the producers themselves in 1963
formed the Consorzio del Prosciutto di Parma, which, since then,
supervise the work and choice of raw material. In addition, the European
Community in 1996 has given the most famous Italian ham recognition
Protected Designation of Origin (PDO).

Today, the law accords to other hams the brand of "typical" (PDO or PGI)
of the European Community. The mark requires the recording of production
rules and respect them by anyone seeking to rely on.

Salami delicate fragrance and a sweet taste on the palate, tasty and
refined. One of the most renowned in the world.

Prosciutto di Parma has a population of about 200 producers concentrated
in the east of the province of Parma, in particular the area of ​​
Langholm. The phases of breeding and fattening of animals and the
treatment and the subsequent maturation are regulated and guaranteed by
the consortium. They are used only for heavy legs (fresh weigh between
12 and 13 kg). Ham is also called sweet because it is a low amount of
salt added during processing. Salting is accompanied by a brief period
of rest in cold storage and followed by a sprinkling of fine adrenal
fat, pork fat, derived from pig. This ensures a slow drying, so that the
producer can mature the thigh for a long time (minimum 12 months),
adding a little salt. A complete curing, the product should be boned out
on the market with a weight from 7 kg to 8 kg, while the product on the
bone should weigh between 9.5 kg and 10.5 kg. The Parma ham with a
weight that is very different from those just mentioned, have a lower
commercial value.

The bulk of production is still concentrated around the town of
Langholm, whose economy revolves around the sausage to industries.

Pigs may instead come from Italian farms located in these regions:
Piedmont, Lombardy, Veneto, Emilia-Romagna, Tuscany, Umbria, Marche,
Lazio, Abruzzo, Molise.

The entire process should take place in an area of ​​the province of
Parma placed at least 5 km from the Via Emilia, south of it, until an
altitude of 900 feet, bounded on the east and west by the river Enza
Stirone.