presentazione prosciutto di_parma_castelnovo2
TRANSCRIPT
Parma ham is a precious part of the pig : it is made from its rear haunces.It’ s a preservative –free product, only sea salt is allowed.It is produced in the province of Parma, between “via Emilia”, rivers Enza and Stirone.
Parma ham is the result of a careful seven stages process:
1.Pig selection;2.Trimming;
3.Salting and rest;4.Washing-drying;
5.Greasing;6.Curing;
7.Checking and marking.
The selection of the pigs is essential.The animals must be fed on a specially regulated blend of grains, cereals and whey from Parmigiano-Reggiano cheese production. By law the pigs are at least nine month old and must weight 160 Kgs approximately.
A part of the fat of the pork leg is cut to give Parma ham its typical form.
Parma ham is salted by salt masters.After that the product is put in refrigerated rooms for 70 days at 75% humidity.
The hams are washed with warm water and brushed to remove excess salt and impurities, then they are hung in drying rooms for a few days. They dry in ventilated rooms with large windows thanks to the marine wind and the sun that give the product its peculiar flavour.
The exposed surfaces of the hams are softened with a paste of minced lard, salt, rice floor and pepper in order to prevent the external layers drying too rapidly.
In the seventh month, the ham is transferred to the "cellars", rooms with less air and light and they are hung on racks until the curing is completed. By law Parma ham is cured at least 1 year (starting from date of first salting), and some may be cured as long as 3 years.
The hams are checked with a thin horse bone that allows to smell the inner aroma.Then they undergo fire branding.
The fire brand is a five point Ducal Crown with the inscription “PARMA”.
The number under the Ducal Crown shows the identification code of the producer.
Parma ham also boasts two important European guarantees:
•PGI (Protected Geographical Indication)
•PDO (Protected Designation of Origin)
Parma ham enhanches appetizers, pasta dishes, salads, sandwiches and entrées.
Paper-thin slices of Parma ham should be served at room temperature.
