From Parma ham is the best
It must be air-dried, then there is the crown as a seal
Parma ham is subject to strict quality controls, and only in the soft air, the sea is blowing over the mountains, can develop the distinctive flavor
In no other Italian buffet with appetizers, antipasti, the manifold, the Parma ham with melon or figs with either missing. This hauchzart sliced ham luftgetrockene comes from the province of Parma. Only there, drying in the special air of Collecchio Langhirano or it can develop its distinctive aroma.
For good taste, he must dry well
The word “prosciutto” is derived from prosciugare, which means dry. That is, the ham is in the air and matured around Parma, the air is particularly favorable gourmet cookies. It comes from the coast of Versilia, wedges through the Magra Valley between the Apuan Alps and the Ligurian Apennines. In this way they gradually lose salt and takes the scent of pine and olive trees. Over the Pass of Cisa dries them out and then flows into the valley of Parma into it. Thus, it has the right condition to the ham its distinctive flavor to lend.
Good for pork ham exquistien
But not only provides the air quality, particularly important are the pigs. You may not exclusively from the central and northern Italian regions like Emilia-Romagna, Veneto, Lombardy and Piedmont come. They come from the breeds Duroc or Landrance. At slaughter, they must be older than nine months and at least 150 kilos on the scales bring gourmet coffee beans. The culling of the ham will be sparing with salt eingerieben and then stored in the refrigerator. A part of the fat and the rind will be cut off, what the oval shape of the ham makes. For proper drying, the ham in special warehouses hanged, which is always a gentle breeze prevails. Those who are found in the shops and restaurants decoratively hang from the ceiling looks are already mature and suitable for consumption. After about ten to twelve months of the suspension time is ripe ham.
The crown of Parma guarantees of origin and quality
A specially appointed investigator convinced themselves, by five well-defined points in the ham sticks and its smell and Konsitenz checks. If the result failed to satisfy, get the ham up the crown, more precisely, the five crown of the Duchy of Parma is on the rind and burned until the ham to make a genuine Parma ham.
The origin is protected and ham, which under this name is already cut and packaged in the trade, must be processed in Parma. About supervise compliance with the provisions of the Consortio del Prosciutto di Parma gourmet food. Raw, thinly cut ham is easy to digest, for each diet and suitable crowns each Essen.Am it tastes best when it just before eating into thin slices will be. The bread, which is to eat as little salt should be able to fine taste of the ham to cover.
