The Raw ham of Parma
 
The word ham, derives from the latin and literally means 'dried': in fact is the long and cared seasoning that gives at the ham the own sole features. The zone of production of the Parma's Ham is what can guarantee the perfect climatic conditions for the seasoning so to be able receiver the international recognition of D.O.P. (Denomination of Protected Origin).

In order to defend the quality of the product, was born, almost fourty years ago, the Association of the Parma's Ham, so take care of the features and the methods of making. The porks, whose legs will give the ham, are bred and fed with principles more rigids in 11 regions of the center-north Italy: the ham of Parma is for definition bereft of dues and preserving, can be defined "sweet" because the quantity of salt used for the salting of the legs is that indispensable minimum and is not increased to accelerate the times of the seasoning. In fact is the time, with the able hands of the prosciuttai teachers, to guarantee the goodness of the ham: after 12 months of seasoning in environment with the perfect micro-climate, the leg is subjected at the test of the "spillatura" and only the hams that pass this test will be marked with the Ducal Crown at 5 points, symbol of the Association.
Notable are the nutritional features of the Parma's Ham: deprived of the visible stout, at parity of weight, brings a quantity of lipidi inferior at the meat of bovine and at the breast of turkey; being a totally natural product is suitable at the nutrition of the tiniest, also because thanks at the seasoning its proteins are more digistible.
How to relish at the better its flavor? It can be joined at the toast and with butter, at the melon, at the figs or also at the exotic fuits; it is used in the preparation of numerous dishes, traditional and not. It is accompanied perfectly with white or red wines and, also if a seasoned Lambrusco, a dry Malvasia or a sweet Fortana of the parmensi and piacentini hills are its ideal partners, it is joined with success at quite a lot regional wines and, because no, also at a globet of Champagne.
 
Museo del Prosciutto e dei Salumi di Parma - Piatto Berkel
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