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All You Need To Know About Prosciutto

April 12, 2010

PROSCIUTTO DI PARMA

Citterio's Prosciutto di Parma

Prosciutto di parma has for centuries been made and can only be made and cured in the countryside of Parma, Italy.

Four ingredients are needed for the production of Prosciutto di Parma®:

  1. Italian pigs
  2. Salt
  3. Air
  4. Time.

Prosciutto di Parma® is an all-natural ham and all additives are prohibited.

The making of Parma Ham® is a long process where the curing is controlled carefully so that the ham absorbs only enough salt to preserve it. The hams are made from a very rare bread of pigs that are bred in north-central Italy specifically for Prosciutto di Parma® production. They have a specific diet that contains a blend of cereal grains and whey from Parmigiano-Reggiano cheese production. When time for slaughter, the pigs have to be nine months old and must weigh a minimum of 340 pounds.

At the “prosciuttificio” (processing plant) some skin and fat is trimmed to give it, it’s “typical” shape.
Sea salt is rubbed into the meat, which is then refrigerated at 80% humidity for about a week. Remaining salt is then removed and the ham gets a second coat of salt, which is left on another 15 to 18 days, depending on the weight. (more…)

 

 
 
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