The building blocks of Italian cuisine, cured meats were pioneered by butchers as far back as the Middle Ages. As a solution to the lack of refrigeration technology and scarcity of resources, meat curing techniques were established in order to use every part of the pig, which also showed respect for the animals and the environment. Prosciutto production began in the Parma region, a tradition that continues to this day.

 

In order to protect the meticulous curing methods and quality of ingredients, the Prosciutto di Parma Consortium was founded in 1963, an official organization that outlined the standards of production and also enforced the guidelines to ensure quality control. In 1970, the European Union gave prosciutto di Parma its DOP status (Protected Designation of Origin), which helps guarantee authenticity while also promoting this popular type of cured meat.

 

Like many made in Italy imports, prosciutto ham has a distinctive flavor that reflects the environment where it was produced. In fact, Italian ham can only be called prosciutto di Parma if the pigs are raised in the province of Parma. This area is known for its unique microclimate, which comes from the air that blows in from Versilia. Passing through a variety of landscapes, the air takes on the scent of the olives and pine groves of the Val the Magra. Then, the softened winds are infused with the buttery and nutty aroma of chestnuts from the Apennines before arriving in Parma; giving prosciutto meat a sweet flavor that’s like no other.

 

Like many made in Italy imports, prosciutto ham has a distinctive flavor that reflects the environment where it was produced. In fact, Italian ham can only be called prosciutto di Parma if the pigs are raised in the province of Parma. This area is known for its unique microclimate, which comes from the air that blows in from Versilia. Passing through a variety of landscapes, the air takes on the scent of the olives and pine groves of the Val the Magra. Then, the softened winds are infused with the buttery and nutty aroma of chestnuts from the Apennines before arriving in Parma; giving prosciutto meat a sweet flavor that’s like no other.

Italian Prosciutto di Parma

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