Prosciutto di Parma is an all-natural, gluten-free cured ham. It is completely free of preservatives and GMOs, made only from the hind legs of specialty-bred pigs and sea salt.
Prosciutto di Parma can only come from the province of Parma in North-Central Italy where unique microclimates and Mediterranean breezes combine to provide ideal conditions for curing meat. Prosciutto di Parma is also referred to as Parma Ham.
Every leg of Prosciutto di Parma is aged for at least 400 days and up to 36 months. As Prosciutto di Parma ages, the flavor becomes richer, more complex, and drier in texture. We recommend using younger ages for cooking and longer ages for enjoying as-is.
Prosciutto di Parma is a product of superior quality that is highly traceable throughout the entire production process, by quality control inspection stamps and markings. It is an artisanal and unique product that has earned a certified PDO (Protected Designation of Origin) status.
Due to importation costs and its high quality, Prosciutto di Parma may cost more than other cured meats. However, we guarantee the unique standards that go into its production and the high quality of the final product is worth the price.
Prosciutto di Parma is sold all over the United States, and is commonly found in many gourmet Italian markets as well as larger chain grocery stores at the deli counter. For more information on where to buy Prosciutto di Parma from a retail location, fill out an inquiry, or if you’d like to purchase from one of our restaurant or retail Specialists, check out our comprehensive map.
Yes, Prosciutto di Parma also comes pre-packaged in addition to sliced at your deli counter.
Like every production stage, the pre-slicing and packaging of Prosciutto di Parma can only be carried out in the Parma region under the watchful eyes of IPQ inspectors, therefore guaranteeing slice after slice of authentic, quality product. This consumer guarantee is symbolized by the Ducal Crown logo which can be found in the black triangle on the top left of all packets of genuine Prosciutto di Parma.
The Consortium works hard to ensure that this convenient product delivers the same taste experience as freshly sliced Prosciutto di Parma and guarantees that when pre-sliced and packed, Prosciutto di Parma is still 100% natural.
Prosciutto di Parma stands out from other cured hams for many reasons. The time-honored process for curing Prosciutto di Parma, setting it apart from other cured hams, begins with Parma’s unique terroir and Italy’s finest pigs.
Pampered pigs are raised on a special diet that includes whey from Parmigiano-Reggiano production that takes place in the region. The end product is entirely free of preservatives and has a sweeter taste compared to Serrano ham and other prosciuttos. While there are many competitors on the market, Prosciutto di Parma cannot be contested or imitated.
Prosciutto di Parma has significantly less sodium than other hams and deli meats. In fact, steps have been taken over the past 10 years to improve production techniques in order to lower its salt content. In fact, the average salt content of each Parma Ham is only 5.3%.
Prosciutto di Parma is a good source of protein, which is an essential nutrient made up of or amino acids that carry out the work of many functions of the body. The amino acids in prosciutto are in particular, free amino acids, which are great for athletes because they do not require digestion and may help with muscle fatigue during exercise. The free amino acids are a result of Prosciutto di Parma’s careful maturing process. Prosciutto di Parma is also free of artificial colors, flavors or preservatives such as nitrites and nitrates, which are often used to cure other types of packaged meats.
Prosciutto di Parma is delicious on its own, wrapped around seasonal fruit or on a charcuterie board. Quickly liven up a dish by dicing the end cut for pastas, spicing up a grilled cheese or topping a salad. Pair it with craft beer, such as a white ale, or a fruity white wine. It’s also classically paired with Lambrusco – a sparkling red wine from the same region. Prosciutto is the perfect addition to any recipe. Using a whole Prosciutto di Parma leg, or extra pieces from one? Learn how to cook with every piece at TheWholeLeg.com
FAQs
Prosciutto di Parma is an all-natural, gluten-free cured ham. It is completely free of preservatives and GMOs, made only from the hind legs of specialty-bred pigs and sea salt.
What are some facts about Prosciutto di Parma? ›
Prosciutto di Parma is an all-natural, gluten-free cured ham. It is completely free of preservatives and GMOs, made only from the hind legs of specialty-bred pigs and sea salt.
What makes Prosciutto di Parma special? ›
Despite thousands of years of curing, Prosciutto di Parma has always been 100% natural, containing no additives, preservatives or hormones. Aged twice as long as many other prosciuttos, Prosciutto di Parma creates a depth of flavor. There's no prosciutto with the same delicate, savory-sweet taste and buttery texture.
What is the difference between prosciutto and Prosciutto di Parma? ›
Prosciutto di parma is made with purebred pigs that are fed a very strict and specific diet, while regular prosciutto doesn't have as strict of requirements.
How long does Prosciutto di Parma last? ›
A boneless Prosciutto di Parma can be stored in its vacuum pack up to 12 months, refrigerated at 40 ̊F to 42 ̊F. Once the vacuum seal is broken and slicing begins, the ham can be held under refrigeration up to 40 days.
What is a fun fact about Parma? ›
Parma's history dates back to the Lower Palaeolithic, with subsequent evidence from the Bronze Age. Founded in 183 BC by the Romans, Parma was a reference point for the surrounding plain thanks to the Via Emilia, which favoured the development of sheep breeding and agriculture.
Is Prosciutto di Parma healthy? ›
Parma ham and prosciutto crudo are better for you than you think. Two slices, or about an ounce, of prosciutto di parma contains 75 calories, 6 grams of protein, and 6 grams of fat (2/3 of it the “good” unsaturated kind). It's especially rich with free amino acids, which are a “quick metabolizing” form of protein.
Can you eat Prosciutto di Parma raw? ›
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw").
What does di Parma mean? ›
You know prosciutto as dry-cured, thinly-sliced pork that tastes nicely salty. Prosciutto is the Italian word for ham. As the literal meaning of prosciutto di Parma (ham from Parma) implies, Parma ham is a type of prosciutto that comes from the Parma region.
How many types of prosciutto are there? ›
There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.
Final Curing
By law, Prosciutto di Parma destined for the U.S. must be cured for at least 400 days (starting from date of first salting), and some may be cured as long as three years.
Does Prosciutto di Parma have nitrates? ›
Prosciutto di Parma is an all-natural, gluten-free product free of preservatives and nitrates. It is made only from the hind legs of specially-bred pigs and sea salt.
Is Prosciutto di Parma smoked? ›
Unlike speck (Speck Alto Adige) from the South Tyrol region, prosciutto is not smoked.
What is the history of Prosciutto di Parma? ›
Origins. All good Prosciutto di Parma PDO starts with the right pig. In central-northern Italy, the breeding of heavy pigs, used for this type of ham, developed over time from the Etruscan period (between eighth and third century BCE) to today.
Can you freeze Prosciutto di Parma? ›
Once the vacuum seal is broken and slicing begins, the ham can be held under refrigeration for up to two months. Note: NEVER place a leg of Prosciutto di Parma in a freezer. Prosciutto di Parma cannot be frozen because it causes the moisture to expand.
What are the white dots on prosciutto? ›
They're called Tyrosine Crystals, and they're indicative of prosciutto done right. Tyrosine is an amino acid that crystallizes during ham maturation when the meat loses moisture, forming the specks. Tyrosine crystals indicate that the curing process was done with proper care and dedication.
What is special about Parma? ›
Parma is famous for its food and rich gastronomical tradition: two of its specialties are Parmigiano Reggiano cheese (also produced in Reggio Emilia) and Prosciutto di Parma ("Parma ham"), both given Protected designation of origin status.
Is Prosciutto di Parma the best? ›
Prosciutto di Parma is probably one of THE most famous foods
very few folks outside its home region will have ever tasted it at its full flavored and exceptionally fantastic best.
How is Prosciutto di Parma cured? ›
Prosciutto and similar products are created using a curing method that involves thoroughly salting, washing, and slow aging the meat over many months in a temperature and moisture controlled environment.
What is the most famous Prosciutto? ›
The price can change greatly depending on the type and the maturity age. Each type of prosciutto has it's own flavors which make it unique and different in deliciousness. The most famous types of prosciutto include Parma in Emilia-Romagna, San Daniele in Friuli Venezia Giulia and Cinta Senese from Tuscany.
