Its appearance, sound, smell, feel and taste causes
Parma cured ham to alter the whole concept of perception. The enjoyment of the taste buds is an
end result of a triumphant pleasure of the senses…
Food trends disappear whilst tradition remains.
In the face of the food chaos that we are experiencing that is
increased by infiniteproposals of anonymous origin and doubtful taste, which bring out nutritional
perplexitiesand above all are without cultural roots, Parma cured ham remains a strong pointof the
Italian food tradition.
Guaranteed by a proper consortium(Consorzio del Prosciutto di Parma) that protects and controls
production and quality, Parma cured ham assures all its lovers(from the inexperienced cook to the chef
of the most prestigious restaurant) an unmistakable success.
We all know that Parma cured ham is something very special:genuine, nutritionally balanced
average energy value 100 gr.: 325 K. calories
equal to 1333 KJ,
average nutritional value per 100 gr.:
It is sweet and savoury at the same time
(thanks to skilful tricks regarding salting and maturing), it issuitable for the most varied possibilities
and preparations, ranging from thequick and straight forward bread roll prepared in the afternoon to the
mostelaborate and refined menus.
What the average consumer is not normally awareof is about the history of Parma cured ham, its nameof origin and the
secrets involved in presenting and enjoying this speciality to its best.
The real Parma cured ham goes through at least 14/18 months of maturing; the slice, being neither thinnor
thick is pink in the non-fat and white part. In the fat part (take note: you must never throw away thefat
part of Parma cured ham in fact you are only able to find its real flavour when you taste every part
ofit. If you remember we are talking about non-saturated fat which therefore does not favour theformation
Parma cured ham is “GOOD TO EAT” (Regarding all aspects!): this is our
conclusion and we wish youall a good “start”….....
INFORMATION AND CURIOSITIES
Prosciutto di Parma is the leading brand of typical Italian wine and
food products. Chianti is second, Parmigiano Reggiano cheese is
are less harmful fats in the pigs, thanks to new farming techniques
– ever with natural products. Therefore, Prosciutto di Parma has less
saturated fats and more nutritional value.
ever less salt in Prosciutto di Parma. It has dropped by 15% in the
last 20 years. Therefore, Prosciutto di Parma is always becoming