Parma Ham is an all-natural product made from only four ingredients; Pork, Salt, Air and Time.
Porc
The pigs used in the production of Parma Ham must be bred in one of ten northern and central Italian regions. Only three breeds of pigs can be used for Parma Ham: Large White, Landrace and Duroc.
Salt
Salting is a vital part of the curing process. The expert ‘Maestro Salatore’ or ‘salt master’ must gauge only the exact amount of salt required. A minimum quantity of sea salt is needed to preserve and begin the drying process. This respects the tradition of ‘dolce’, which balances between salty and sweet.
Air
The Parma region has a special microclimate, ideal for the drying of ham. Fresh air blows across the countryside originating from the nearby coast. The air crosses the Apennines where it loses its saltiness and dries. It takes on the perfumes of the vegetation it passes through, before it reaches the production area in the Hills south of Parma. This is what gives the ham its unparalleled sweetness.
Time
The ham spends three months hanging during the ‘riposo’, or resting phase. The meat gradually becoming darker and harder. Around seven months after the salting process the ham is smeared with a mixture of rice flour, salt, and pork fat called ‘sugna’ to stop it drying too quickly for the remainder of its maturation. By law, Parma Ham must be cured for at least one year before it is given the Ducal Crown firebrand, and some can be cured for up to three years.
Time to cure
After air drying the ham it is moved to the cellar to start the maturation process. It is checked after twelve months with a long horse bone needle to assess its quality and maturity. Once approved, it receives the authentic five-point Ducal Crown firebrand
King of Hams
The Parma Ham consortium was set up in 1963. Its role is to ensure and certify product quality, purity and production methods. All Parma Ham carry the 5-point Ducal Crown firebrand certifying its authenticity.
A happy accident
Parma Ham may have been discovered by accident. There’s a story that in ancient Roman times some hunters shot a pig, but lost it in the forest. When they found it later, salt water from the river, had preserved it and made it tastier.
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