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Making Prosciutto

How to Make Prosciutto: The Curing Process

Ever wonder how to make prosciutto? Or, why making Prosciutto di Parma is different than other types of prosciutto?

Step One: Tagging

step1-prosciutto-taggingOnce the legs reach the prosciuttificio (processing plant), each ham is tagged with a button, indicating the date it began curing.

Step Two: Salting

step-2-salting-prosciuttoNext, salting is completed by hand in the traditional manner, by the maestro salatore, or salt master, who uses only the minimal amount of sea salt necessary. This makes Prosciutto di Parma taste less salty than other cured hams. In Parma, the only “ingredients” added to the pork during production are the highest quality Italian sea salt, air and time.

Step Three: Salt Absorption

After the initial salting, the hams are held for 70 days in climate-controlled, refrigerated rooms to ensure the sea salt properly absorbs into the meat.

Step Four: Washing

The hams are then washed with warm water and brushed to remove excess salt and impurities, then hung in drying rooms for a few days.

Step Five: Drying

The hams are hung on frames in well-ventilated rooms with large windows to allow for a constant and gradual drying of the hams for about three months. This is the period that is critical to the development of Prosciutto di Parma’s unique flavor.

Step Six: Lard Layering

step-6-lard-layering-prosciuttoThe exposed surfaces of the hams are then softened with a mixture of lard, salt and pepper to prevent the external layers from drying too quickly.

Step Seven: Prosciutto Inspection

step-7-horsebone-process-prosciuttoAfter at least 400 days (some hams are aged up to 36 months!), an independent inspector pierces the ham in several locations with a horse bone needle, sniffing it after each puncture to check for scents that may indicate any flaws or spoilage.

Where is Prosciutto di Parma from?

  • Emilia Romagna is one of the differentiating factors that set Prosciutto di Parma apart from all other hams. The rolling hills around Parma create an ideal environment that includes the Apennine Mountains, which offer crisp breezes that flow from the Adriatic Sea and a distinct microclimate that gives Parma Ham its uniquely sweet flavor. Learn more about the region by planning a trip to an Italian prosciuttificio.

How are the pigs raised?

  • From the moment they are born, each pig is monitored, inspected and traced to ensure that high standards are being upheld and adhered to.
  • The pigs are not given any hormones, and antibiotics are only given on a limited, as-needed basis to remedy any sickness. In addition, the pigs are left free to roam the farms.
  • Each piglet receives a breeder tattoo indicating the farm on which it was raised within the first 30 days of its life. That tattoo is also on the final product that receives the Parma Crown.

What are the pigs fed?

  • The pigs are fed a healthy diet that includes the whey from the Parmigiano Reggiano production, another culinary specialty from the Emilia Romagna region.

Fun Fact: A horse bone is used to test the hams because it absorbs and releases scents quickly, which helps the inspector tell if there’s any spoilage, but lets him use it again for the next ham.

Only hams that meet these high standards become Prosciutto di Parma and are fire-branded with the Parma Crown. See the process of how to make prosciutto here:

Largo Calamandrei, 1/A - 43100 Parma - Italy - Phone: 0521.246211 - Fax 0521 243983

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