Parma ham

Ham is not just smoked and specially salted pork ham, it is the favorite delicacy of most of the inhabitants of planet Earth. Ham began to be made in ancient Rome. Since then, the product has enjoyed stable popularity and demand among every generation of people. Ham is considered the national dish of European and Asian states, Latin American countries, as well as the United States.

Over the centuries, a sufficient number of recipes for cooking and types of ham have accumulated in the global culinary tradition. Among the most devoted fans of ham are countries such as China, the Philippines, the USA, the Russian Federation and the countries of the post-Soviet space, France, Germany, Spain, Portugal, Romania, Bulgaria and, of course, Italy. The inhabitants of sunny Italy themselves consider themselves the main lovers and connoisseurs of various types of ham.

Therefore, it is not surprising that every year Italy produces a huge amount of meat product, which is popular not only in its homeland, but also far beyond its borders. Italians call any type of ham made in the country, and the product itself prosciuttuo or prosciutto, which literally means "ham. " There are only two main varieties of Italian ham - prosciutto crudo or raw prosciutto, as well as prosciutto cotto or boiled product.

Parma ham or prosciutto di Parma rightfully ranks first among all other prosciutto subspecies, of which there are not a dozen in the national culinary tradition of Italy. Parma ham has long been produced in the Italian province of Parma, which is located northwest of Bologna, no less famous for its culinary delights.

Parma ham is strikingly different from other species in its unique and delicate slightly brackish and smoked taste, as well as its bright meat aroma. Currently, more than two hundred factories are located in the province, which are engaged in the production of Parma ham. Parma ham is on the list of the most popular foods produced in Italy, which are distributed around the world.

Ham from Parma is distinguished by its appearance as well as its fragile structure. Parma ham acquires distinctive taste and consumer qualities due to the uniqueness of the meat product production process. For the production of Parma ham, only three breeds of pigs are used - Large White, Duroc and Landrance. In addition, a relatively small amount of salt is used in the production of parma ham.

To give Parma ham a special taste and aroma, special garlic salt is used, as well as sugar. The history of Parma ham began in a village called Langirano, which was located on the banks of the Parma River. Over time, the village transformed into a large city, and the Parma ham from the everyday dish of the Italian villagers passed into the category of elite food, which is not averse to taste both true foodies and ordinary lovers of first-class meat products.