Parma Ham

Parma Ham is a jewel in the culinary tradition of Europe. It is an all natural product, steeped in tradition, and used in a wide range of modern cuisine.

By law only hams produced and cured in the hills around Parma (Italy) may become Parma Hams; the unique conditions of this region make it possible to produce a very special ham, that has been appreciated since Roman times. The pigs used in production must have been bred in ten northern and central Italian regions. Parma Ham is an all natural product made from only four ingredients, pork, salt, air and time.

The Parma Ham Consortium protects the product quality, purity and ensures that production is carried out with full compliance according to traditional methods. It is identified by its famous logo, the Ducal Crown, which guarantees its quality and authenticity. There are currently 167 firms in Parma producing Parma Ham.

Worth its weight in salt

Trimming
At the processing plant, some skin and fat are removed to give the ham its typical “chicken drumstick” shape.

Salting
A highly trained maestro salatore rubs sea salt into the meat, which is then refrigerated for about a week. Residual salt is removed and the ham gets a second thin coating of salt, which is left on another 15 to 18 days. By making daily adjustments in temperature and humidity, the maestro ensures that the legs absorb just enough salt to cure them—thereby preserving Parma Ham’s reputation as a “sweet ham”.

Resting
Next, the hams hang for 70 days in refrigerated, humidity-controlled rooms, at 65% humidity. The meat darkens but will return to its original rosy colour in the final days of curing.

Washing and Drying
The hams are washed with warm water and brushed to remove excess salt, then hung in drying rooms.

Initial Curing
Now the hams are hung on frames in well ventilated rooms with large windows that are opened when the outside temperature and humidity are favourable. By the end of this phase, which lasts about three months, the exposed surface of the meat has dried and hardened.

Greasing
The exposed surfaces of the hams are softened with a paste of minced fat, salt and pepper.

Final Curing
The hams are moved to dark, cellar-like rooms and hang on racks until the curing is completed. The hams are cured for at least 1 year, and some are cured as long as 30 months.

Fire Branding
After 12 months, quality testing takes place: an inspector pierces each ham at five critical points with a porous horse bone needle, smelling it after each puncture. This helps determine whether the ham is of Parma Ham quality. Hams that pass all of the quality control tests are fire branded with the official mark of the Consortium, the five-point ducal crown that identifies them as genuine Parma Ham. Only the independent IPQ (Istituto Parma Qualità) can brand the finished product.

What to look for

• Colour: The meat will range in colour from pale to deep rose. The fat surrounding a slice or running through it should be white or rosy in colour—not yellow.
• Aroma and Flavour: Parma Ham typically has a rich, sweet-salty fragrance and flavour. Longer-aged hams are likely to have a deeper, meatier flavour.
• Texture: Thin slices should be supple and velvety in appearance, with a slightly chewy consistency.
• Firebrand: Look for the five-point ducal crown brand guaranteeing authenticity.
• Age: A metal seal is attached to each ham during the salting stage, indicating the date at which processing began.

Storage

• In its vacuum pack, boneless Parma Ham can be stored up to six months, refrigerated at 4°C to 8°C. Once the vacuum seal is broken and the slicing begins, the ham can be refrigerated for up to 40 days.
• A whole bone-in Parma Ham will continue to cure when stored for up to 12 months under carefully controlled conditions - the temperature should range from 10°C to 16°C and humidity should not exceed 70%. After slicing begins, the ham will maintain its quality for about 40 days.
• Freezing Parma Ham is not recommended.

Slicing

• Parma Ham should be sliced as needed, not in advance. Begin by removing the skin covering the portion to be sliced; traditionally, the outer layer of fat is not trimmed before (or after) slicing.
• For most purposes, Parma Ham is sliced in paper-thin, translucent slices. A machine can be used for the boneless ham. For the bone-in ham a sharp speciality knife is used.
• Thicker slices are appropriate when a recipe calls for diced Parma Ham. Smaller “end” slices are ideal.
• Lay the slices side by side, with layers separated by deli paper. Wrap well with cling film to prevent drying.
• Pre sliced Parma Ham has a shelf life of 90 days if refrigerated.