Prosciutto di Parma DOP: Stagionatura e Taglio
Parma hills, Emilia-Romagna
The world's most replicated and least-understood ham: a bone-in leg of Large White, Landrace, or Duroc pig, produced to strict Consorzio specifications in a 350km² zone around Parma, cured for 24–36 months with sea salt only (no nitrates, no additives), air-dried in the parma hills where cool breezes from the Apennines alternate with warm Po Valley air. The resulting ham is sweet, delicate, and deeply savoury — structurally different from all other cured hams. Sliced paper-thin (1.5mm) by hand or machine, it must be eaten within 20 minutes of slicing.