Prosciutto di Parma 'La Castellana' DOP
20 month cured Parma Ham. Langhirano, Italy
Traditional production methods mean that classic Parma ham is one of the most highly prized foods in the world. The pigs have to be raised in a restricted area around Parma and are fed on the left over whey from making Parmesan cheese which ensures exeptionally sweet meat. The hind legs of the pig have salt massaged into them for one month and are then left in temperature controlled cellars to lose moisture. After this time they are washed of salt, cleaned, dried and left to cure in special well-ventilated rooms for 3 to 4 months. At this point the cut side is covered with lard to precent excess drying and the meat is left for anything up to 18 months by which time it will have lost 30% of its original weight. The leg bone may then be removed using a special tool and the ham sown up and pressed into a mould to reshape it. The best parma hams are stamped with the famous 5-pointed crown (4 and 3 crowns demote hams that are made within an increasing radius of the town). Parma ham can be eaten as a starter accompanied by bread, melon or figs. Never be temped to remove the strip of fat when serving; the sweet moist fat being the perfect compliment to the dry, salted meat. It is also used in cooking to wrap around meat and fish or in pasta sauces. |
