Page 11 - EffettoItaly Presentation

Prosciutto Parma Ham

Making a Parma Ham is a long and painstaking
process. To cure a leg of pork with pure sea salt in
order to keep the meat as sweet-tasting and as
supple as possible is an art. The hams are made from
the rear haunches of the pig. The curing is controlled
carefully so that the ham absorbs only enough salt to
preserve it. By the end, a trimmed ham will have lost

more than a quarter of its weight through moisture
loss, helping to concentrate the flavor. The meat
becomes tender and the distinctive aroma of Parma
Ham emerges. Getting hungry? Let’s us take see how
a prosciutto is made, right there, in Parma !