Parma ham - an exquisite delicacy of Italian cuisine

Parma ham, or as it is also called "prosciutto" ("prosciutto di Parma", ital.) - is a raw ham that is produced in the Italian province of Parma, located a little north-west of Bologna. This is one of the most exquisite delicacies of Italian cuisine. This kind of ham is distinguished by its pink color, soft spicy taste, thin layers of fat and a fragile structure. This ham was first produced in the village of Langirano (Italy) near the Parma River.

Parma ham is marked with a special brand, which depicts the coat of arms of the Parma duchy - a five-pointed crown, and is made from pork of certain breeds. In this case, animals should be grown only in Northern or Middle Italy, their age should be at least nine months, and weight - at least 150 kilograms.

Prosciutto is usually served for a second breakfast or as a snack, while it is cut into thin, translucent slices. Parma ham is sold as already packed, and on weight, in the compressed form and or on a bone, and is not a cheap foodstuff. Prosciutto refers to products of the brand Denominazione di Origine Controllata (DOC) - Origin Control and that is why all stages of its production and used raw materials are carefully monitored.

To prepare such a ham will need only four components: meat (pork), salt, time and air. And nothing more! No artificial additives and preservatives are used in the production of Parma ham. The production process itself looks like this: the pork ham is rubbed with salt and placed in a special drier. For 10-14 months, the ham is dried in a cold and moderately dry flat wind, which is "saturated" with the aroma of meadow grasses, and several times rubbed with salt and smeared with melted pork fat (to form a tasty and fragrant crust). Such a unique natural ingredient, like the wind, can not be repeated, so Parma ham is still produced in only one province. At the end of the drying process, a mandatory examination of the quality of the ham is carried out, after which a branded brand with a crown is placed on the ham. The lack of preservatives and long term drying make this product easily digestible.

The minimum amount of fat in Parma ham makes it very similar to beef. Prosciutto has a density that allows it to be cut into very thin slices - thick with a paper sheet. This kind of ham is widely used in many dishes, it is baked with slaves, fried with veal, put in salads, with it are prepared pastas and sauces, rolls, it wraps seafood and fish, it is included in the recipes of many national cuisines.

A real classic of Italian cuisine is thinly sliced Parma ham with melon and figs, this dish is perfectly combined with dry red wine. For its preparation you will need the following ingredients: 100 grams of Parma ham, 200 grams of fresh melon.

Melon wash, dry, cut in half, peeled of seeds, cut into slices and put in a circle on a plate. Ham cut into thin "sails", put on a plate and decorate with greens.

Parma ham: recipe for cooking rolls

Ingredients: pesto sauce from dried tomatoes and basil, Parma ham, arugula.

Slice of ham to grease pesto, put a twig of rucola and roll up a roll. Serve with cherry tomatoes. If you do not like pork, Parma ham can be replaced with beef ham, but Parma ham is much tastier.

Recipe for a smart salad with Parma ham

Ingredients: cherry tomatoes, salad mix, Parma ham, mozzarella cheese, salt, olive oil, balsamic vinegar, pepper.

Tomato and lettuce leaves mix, pepper, salt, sprinkle with balsamic vinegar and season with olive oil. Collapse the "rose" leaves of Parma ham, put them on top with balls of mozzarella.