Parma ham is characterized by its exceptional organoleptic qualities, which can be summarized with a delicate but at the same time intense. The guarantee of origin is given to mark the typical "crown" with the name written inside the city of Emilia.
The origin of the production of hams in this area is well known since ancient age. The art of preserving Cosci pig salted, was encouraged by the production of salt in the neighboring town of Salsomaggiore.
The rigid requirements to fall within the consortium include Parma ham processing within the territory of Parma, and livestock of pigs on a larger scale, but controlled. Unique ingredients permitted are the salt and lard, which is the protective outer dough. The period is at least a year and this time the initial weight decreases of about two kilograms.
The slices of Prosciutto di Parma is enjoying more if combined with melon, or if it forms the basis of tortellini Emiliani. In supermarkets you can find ready-made sausages from the bar or slice. From Europe scored the valuable recognition PDO (Protected Designation of Origin).
