Prosciutto di Parma: An air dried ham from Emilia Romagna in Italy Restaurants, Wine, Travel, Opinions

Prosciutto di Parma
Food glossary

Reviewed By

Sue Dyson and Roger McShane

Prosciutto di Parma the best-known ham from Italy is cured and then air dried. The pigs (often Landrace variety) that give up their lives for Parma ham are fed on barley, corn and fruit. Each of these special hams takes on a deep pink hue without the use of the nitrates that provide a harsh backnote to hams that have been cured using this method.
The Parma region is in Emilia-Romagna north west of Bologna.
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