Understanding Parma Ham PDO

UNDERSTANDING PARMA HAM PDO

TASTING, SLICING,

PAIRING… …and more, in this comprehensive retailer’s guide

The winds of change

THERE’S A REFRESHING breeze that blows across the plains and hills of Parma, which brings welcome relief on hot summer days. More importantly for food lovers, this gentle wind is the secret ingredient of Parma Ham.

The silky texture and sweet, delicate flavour of Parma Ham, known as Prosciutto di Parma in Italy, wouldn’t exist without the invigorating breeze that comes in from the Ligurian sea on the Versilia coast.

It gently blows through the olive and pine trees of the Magra Valley, before whistling through Apennine mountain passes and down into the valleys of Parma. Here, it creates

Prosciutto fact

Parma Ham must be aged for a minimum of 12 months, but some are matured for two or even three years.

just the right air flow, humidity and temperature in maturing rooms filled to the rafters with legs of salted pork, slowly transforming them into luscious hams that are the envy of the world.

The unique characteristics of the province of Parma are such that ham production has happened here for thousands of year, long before even the Romans. Fertile land, warm sun and that gentle breeze are the perfect conditions for creating world class charcuterie.

This is enshrined in a Protected Designation of Origin (PDO) for Parma Ham, which sets out strict rules on where and how it can be made, ensuring

it remains a traditional product with a sense of place.

The ham can only be made in the province of Parma, south of the Emilia Road and bordered by the River Enza to the East and by the Stirone stream to the West. It must also be made with Italian pork and be matured for at least 12 months with absolutely no additives allowed.

This combination of climate, geography, tradition and craft skills results in a ham that is famous for its sweet, slightly salty flavour, and velvety texture with delicate marbling.

As you will discover in the coming pages, the quality of the pork and the traditional methods used to turn it into ham are paramount to the product’s global success.

The Parma Ham Production Specifications (an Italian law recognized by the EU), ensure that only the best hams carry the Ducal Crown logo –a symbol that is fire-branded onto finished legs and used on the packaging of pre-sliced ham.

If it doesn’t carry the Parma crown, it’s not Prosciutto di Parma.

The geography, climate and traditions of one small corner of EmiliaRomagna are fundamental to the production of Parma Ham, but there’s also something in the air that makes this PDO product extra special

3,000 years of ham history

The Consorzio del Prosciutto di Parma was formed in 1963, but Parma Ham’s history stretches back much further. Its origins can be linked to the Etruscans, an ancient civilization that inhabited the region from around 900BC.

They developed techniques for preserving pork through salting and air drying, laying the foundation for cured hams.

The first written documentation of the ham can be found in the work of Roman gastronome Marcus Gavius Apicius, who described a process similar to the one used today, while the Middle Ages saw the production of Parma Ham thrive in monasteries and abbeys in the Parma region. Monks perfected the techniques of

Prosciutto fact

salting and curing the meat, and their methods were passed down through generations.

The modern production and commercialisation of Parma Ham began to take shape in the mid-19th century. The introduction of the railway system enabled transportation to different regions of Italy and beyond, expanding its popularity, and starting its journey to becoming a global delicacy.

Prosciutto di Parma received protected status in Italy with a Geographical Indication in 1963 when 23 producers joined together to form the Consortium. It received PDO status in 1996.

In other words, it’s a food with a serious backstory.

The five-pointed Ducal Crown branded on legs of Parma Ham was originally created to symbolise the Duke of Parma and Piacenza. It is still used as the coat of arms for the town of Parma today.

WELCOME

IT’S IMPOSSIBLE NOT to be dazzled by a visit to Parma’s remarkable cathedral, which dates back to the 11th century. The interior contains a stunning collection of restored Renaissance frescoes.

But look a little closer around the Cattedrale and you will also spot a more modest collection of 12 stone figures sculpted around the arched entrance. Each one represents a different month of the year, signified by various seasonal tasks from harvesting crops to making wine barrels.

November is particularly well rendered, depicting a butcher at work with a whole pig, showing just how ingrained Parma Ham is in the culture of this part of EmiliaRomagna. It also helps explain why boards draped with silky slices of the ham accompany every meal you are served in the city’s restaurants.

Of course, the sweet and salty delights of Parma Ham are now familiar to food-lovers all over the world, thanks to the work of the Consorzio del Prosciutto di Parma, which oversees its PDO status and promotes it to a wide audience. Parma Ham can be found on restaurant menus and deli counters almost everywhere, with more than nine million legs of ham produced annually by around 150 producers, all located in the Province of Parma.

For many British delis, farm shops and food halls, Parma Ham is a hero product, whether it’s served on a charcuterie board or used in the kitchen. So, we’ve put together this handy supplement covering everything you need to know to boost sales and make the most of your legs.

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The craft of creating Prosciutto

From the selection of specific pig breeds to careful curing, every step in the production of Prosciutto di Parma

PDO is steeped in expertise and tradition

There’s nowhere to hide when it comes to making a 100% natural product like Parma Ham. Made from just two ingredients: salt and Italian pork, plus the passage of time, the ham encapsulates a method of production that is all about reflecting the quality of the raw materials and the skill of craftsman who make it.

This approach is enshrined in the terms of Parma Ham’s PDO, which sets out strict rules of how it must be made, covering every stage from farm to packaging.

Down on the farm

At nine months old and weighing a hefty 160kg, the pigs destined for Prosciutto di Parma are larger and older than those typically used for ham production. Only three breeds, Large White, Landrace, and Duroc, can be used, and the animals must come from 10 specified regions of Italy. They incorporate 3,600 breeding farms and 84 slaughterhouses. Even their diet is closely controlled, with the pigs fed a special combination of cereals, grains, and whey obtained from ParmigianoReggiano production. It’s the whey that

FIVE HEALTH BENEFITS OF PARMA HAM

Unlike other processed meat products, Parma Ham prohibits the use of artificial colourings, preservatives like nitrites and nitrates, and other unwanted additives, making it a truly natural product. But there are other health benefits associated with it.

High protein

Parma Ham is rich in protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.

helps give the final ham its wonderfully sweet, almost creamy flavour.

Fresh legs from authorized abattoirs, weighing approximately 15kg on average,

Did you know?

Composer Rossini, who was well-known for his refined gastronomic tastes, was a huge fan of Parma Ham, using it in many recipes.

Amino acid profile

There is an abundance of free amino acids in Parma Ham, which enhances digestibility and efficient absorption of the protein by the body.

TORP• E CTEDDESIGNATIONOFO •NIGIR

are delivered to Parma Ham producers on a regular basis. While pork can be sourced from 10 regions of Italy, Parma Ham itself can only be made by 134 producers in the Province of Parma, and the most important person in the business is the ‘maestro salatore’ (salt master).

The master at work

The salting process is a crucial step in creating the distinctive flavour profile of Prosciutto di Parma. The legs are initially salted by the ‘maestro salatore’ and

refrigerated for a week. Subsequently, a second layer of salt is applied, which is absorbed over 15 to 18 days. This intricate salting process, using salt as the sole preservative, contributes to the ham’s exceptional taste. The salt content in Prosciutto di Parma has been reduced by 15% in recent years, making it a healthier choice compared to other types of ham that often contain nitrates and nitrites.

Following salting, the hams are hung in refrigerated, humidity-controlled rooms for a period of 60-90 days. During this time, the hams are carefully monitored to ensure optimal conditions for the curing process. They are then washed with warm water to remove excess salt and impurities, while a gentle brushing helps maintain their pristine quality.

Time: the secret ingredient

Once the initial curing period is complete, the hams undergo a transformative stage. They are moved to large airy rooms, where the windows

Did you know?

Horse bone needles are used for assessing Parma Ham because the material absorbs and releases scents quickly, which helps in telling if there’s any spoilage.

EVERY STEP OF THE WAY

The production process for Parma Ham is underpinned by a remarkable traceability system, overseen by the Consorzio del Prosciutto di Parma. This ensures that every leg of Parma Ham can be tracked back through the supply chain, beginning with the breeder and abattoirs, and ending with the Consortium’s stamp and the Ducal Crown, which also shows each producer’s identification code.

Traceability begins on the farms where pigs are selected and identified with tattoos on their hind legs from an early age. Fresh pork legs are also branded with ‘PP’ – ‘Prosciutto di Parma’. When they arrive at the production plants a metal seal is affixed before curing, while the hams undergo careful sensory analysis after at least 12 months of maturation to make sure they have the perfect texture and flavour. It’s only then they are branded with the word ‘PARMA’ in a five-point crown, under the supervision of an officer from the monitoring body.

are opened to allow aromatic breezes to flow around the maturing space. Over the course of approximately four months, the exposed surfaces of the meat are coated with lard, allowing for controlled moisture loss and a gradual concentration of flavours.

After this meticulous ageing process, the hams are transferred to cellars, where they rest for a minimum of five months. During this time, the hams lose around 30% of their original weight, resulting in a rich, intensified flavour. In total, Parma Ham must be aged for at least 400 days, although some legs are aged further, depending on the style of ham the producer wants to make.

The Final Test

Only hams that meet the standards set by the Consorzio are deemed worthy of the Prosciutto di Parma title (nnually, some 8 million hams make the grade). An inspector employs a horse bone needle to puncture the ham in several locations, carefully evaluating its aroma after each insertion. The unmistakable sweetsavory fragrance serves as the ultimate validation.

Rich in unsaturated fats

Unsaturated fats account for around 65% or Parma Ham’s fat content. Unsaturated fats, particularly monounsaturated fats like oleic acid, have been associated with cardiovascular health benefits and may help reduce cholesterol levels.

Essential vitamins

It is a natural source of various essential vitamins, including B1 (thiamine), B6 (pyridoxine), B12 (cobalamin), and PP (niacin).

Mineral rich

It also contains important minerals such as phosphorus, zinc, iron, and selenium.

THE TASTE OF TIME

As Parma Ham ages, its flavour and texture undergo subtle but significant transformations. The ageing process, which can range from a minimum of 12 months up to 36 months or more, contributes to the development of the ham’s unique characteristics.

12-14 months

Younger Parma Ham has a mild and delicate flavour. It exhibits a subtle sweetness with hints of fruitiness, plus a tender texture with a slight chewiness. The meat is still relatively moist, offering a satisfying juiciness. Use for appetisers, pizzas and fillings for pasta.

16-24 months

As the ageing period increases, typically beyond 18 months, the flavour of Parma Ham becomes more complex and intense. It develops a deeper, richer taste with distinct nutty or earthy notes. The flavour becomes more pronounced and lingers on the palate as the moisture content decreases. This can also lead to slightly crumbly or granular texture, adding an enjoyable contrast to the chewiness.

It’s best eaten alone or on top of a charcuterie board to balance out other flavours.

24 months

With prolonged ageing, often exceeding 24 months, Parma Ham acquires an intense umami flavour. This adds depth and enhances the overall flavour profile. Prosciutto di Parma from two years and beyond should never be cooked, and only eaten as is or with light cheeses that don’t compete with its flavour. This older age has a taste that’s more mature and full-flavored, yet dry, with less moisture.

The slice

Preparation

Most legs of Parma Ham are boneless, so simply remove it from its packaging and wipe away any grease. Then it’s a case of identifying any oxidized areas of fat and trimming away. You should also trim the skin of the intended slicing area.

But be careful when you do both of these things. Don’t remove too much fat because it contributes to flavour and quality. Prosciutto di Parma is traditionally served with a ring of fat around each slice, so maintain a layer of fat with a thickness of 1-1 ½ inches. For customers who prefer less fat, ensure a minimum ½ inch ring of fat to preserve essential flavour and slice freshness.

Slicing

Always slice Parma Ham to order; avoid pre-slicing. The thickness should be paper-thin, ideally no more than 1/16th of an inch, resulting in slices that appear translucent when held up to light.

When packaging sliced product, place the slices side by side, slightly overlapping, and separate each layer with paper to prevent sticking. Thicker slices of ¼ inch are suitable for recipes requiring diced or strips of ham. Use the small end of the ham for adding a savoury kick to soups, pasta and risottos.

Slicing should start from the bottom, or widest part of the ham. If your leg of Parma Ham is too wide for your slicer, you can cut the entire boneless leg in half vertically and slice from the bottom. Alternatively begin slicing from the side opposite where the leg is tied until it is narrow enough to slice from the bottom.

If you’re slicing whole legs of Parma Ham on your counter, it’s important to make sure you are doing it right. Here’s how to cut and portion your ham correctly.

is right

FIVE OF THE BEST HAM & WINE MATCHES

Prosciutto Pizza with Sangiovese

Topping pizza with Parma Ham is a no-brainer. The savoury salty flavour complements cheese and tomato perfectly, as does a glass of Chianti – Tuscany’s famous red made from Sangiovese grapes. Its ripe cherry notes, firm tannins and refreshing acidity naturally dovetail with the Mediterranean flavours of pizza.

Parma Ham spaghetti carbonara with Pinot Grigio

Crisp, un-oaked white wines made from Pinot Grigio grapes are the stars of Italian appellations, such as Alto Adige and Friuli. These wines work like a dream with creamy carbonara, made with diced Prosciutto di Parma. The wine’s vibrant acidity cuts through the richness, offering a refreshing contrast.

Storage Tips

After slicing, tightly cover the cut surface with plastic wrap and refrigerate. Proper stock management is crucial to minimize loss and ensure consistent quality. Keep the leg away

from strong aromas, such as onions, as they can impact its flavour. Also, prevent exposure to ovens and hot surfaces, as fluctuations in temperature can lead to rancidity.

Did you know?

Once the top part of the leg, or the hock, is too small for a slicer, it can be cut into cubes or thin strips for adding to pasta and salads. It can also be ground and used as a filling for pasta.

Parma Ham & eggs with Champagne

Fried eggs paired with Parma Ham, plus a generous grating of Parmigiano-Reggiano, makes for a brunch dish to savour. The effervescence of Champagne adds a lovely liveliness. The bubbles and acidity balance the richness of the eggs, while toasty, brioche notes emphasise the savoury ham and cheese.

Ham, mozzarella & tomato salad with Fino Sherry

Slice the sweetest, juiciest tomatoes you can lay your hands on and layer them with fresh mozzarella and wafer thin Parma Ham, plus a drizzle of olive oil and Balsamic vinegar. It makes for a simple but delicious summer salad that is taken to exciting new place by a glass of ice cold Fino sherry. The fortified wine brings a wonderful crisp acidity and subtle nuttiness.

Prosciutto-wrapped Roast Chicken with Pinot Noir

Chicken wrapped in Prosciutto di Parma and then roasted in the oven is a wonderful thing. The ham helps retain moisture in the chicken, while bringing savoury flavour and a crispy texture. Red wines with bright acidity and earthy, red fruit flavours work a treat with the dish, bringing refreshment, but also emphasising the sweet and savoury meat. Pinot noir is the obvious choice, especially if you can treat yourself to a Burgundy.

Choose authentic and natural. Choose Parma Ham. Parma Ham contains no additives. That makes the difference.

For recipe ideas, follow us on Instagram @parmahamuk or head to our website www.prosciuttodiparma.com