Parma ham

It is about the first product deposited like Denominazione di Origine Protetta, the Italian equivalent of French AOC in Italy. Its authenticity is attested by the mark with the red iron of the logo of the crown and the label Parma ham in ital. Prosciutto di Parma di 'parma. The other products, even if they bear the name of Jambon of Parma, cannot claim with the AOC if they do not have this mark.

Traditional manufactoring process

A checking is carried out at the beginning in order to draw aside the hams which do not correspond to the defined quality standards, for example those which do not have a layer of sufficient grease. The hams are then salted by the Master salter, always the same person, of which it is the only activity. Practice and the " blow of main" acquired by certain Masters salters are sought by all the companies of the field. The ham passes by two successive stages of Affinage. A first " cave" simulate the winter, the hams are hung in lines on several stages in a big room with moisture and constant Température. They pass then in a second room of refining. As soon as the external conditions are favorable, the windows are open on outside in order to make dry hams with natural heat correctly. Throughout refining, quality controls are carried out on each ham. The tester inserts a simple wood stick in five precise points of ham and tests the odor of ham, in order to make sure that no bacterial infection occurred. A sworn in person, external with the company, affixes the mark of the AOC with red iron after the quality controls.

Certain hams are preserved longer than the others, to perfect their refining. These are already sold with restorers, grocers, pork-butchery, etc which them " réservent" to some extent, and let them be refined a little longer. The Parma ham producers can even entrust their production to " banks of conservation of ham of Parme" , genuine safes of this product, which is not with the shelter of the flight… The owners who deposit their hams are insured besides against the possible flight and disasters.

Production and export

Today, nine million hams is produced each year. The major part of the production is intended first of all for the Italian market, but the Parma ham is exported with wonder. The France is the first world ham importer, with 28% of exports to it only.

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