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Prosciutto
di Parma and Parma Hamrare two registered names for
the same product: hams from specially raised pigs
from north-central Italy, cured in the small prosciuttifici
that dot the countryside around Parma, Italy.
During medieval times, hams from Parma
were one of the delicacies featured on banquet tables.
In fact, the pairing of melon or figs with Prosciutto
di Parmar may have roots in the Roman custom of starting
meals with fruit.
Traditionally, every Parma family in
the countryside kept a pig, which was butchered in
late fall. Most parts were preserved, but this was
also a time of feasting on every part of the pig.
The winter festival called the maialata continues
to be celebrated as a time when area restaurants serve
all manner of pork specialties. Until the 19th century,
private homes were pressed into service during the
curing season. With hams suspended from ceilings in
every room, Parmas inhabitants literally ate, slept
and breathed ham! Eventually, the home drying was
supplanted by apartment houses with long narrow windows
that opened to allow fresh air to circulate around
the hams.
The legal requirements concerning the
origin of the pigs and the place of curing are based
on the principlesometimes called terroir, that soil,
plant life, climate and traditional production methods
interact to create a product with qualities that cannot
be replicated elsewhere. Every ham must meet rigorous
standards set and enforced by the Consorzio del
Prosciutto di Parma, an association of more than
two hundred producers, before earning the right to
bear the five-point ducal crown mark. Because every
step is documented, the production process is completely
traceable.
Four ingredients are essential to the
production of Prosciutto di Parma: Italian pigs, salt,
air and time. Prosciutto di Parma is an all-natural
ham--additives such as sugar, spices, smoke, water
and nitrites are prohibited. The curing is controlled
carefully so that the ham absorbs only enough salt
to preserve it. By the end, a trimmed ham will have
lost more than a quarter of its weight through moisture
loss, helping to concentrate the flavor. The meat
becomes tender and the distinctive aroma and flavor
of Prosciutto di Parma emerge.
 
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