Parma ham
[ PAHR-muh ]
The true
PROSCIUTTO, this superior Italian
HAM hails from northern Italy's province of Parma, the same area famous for Parmesan cheese. The special diet of chestnuts and
WHEY (from the cheese-making process) that Parma pigs enjoy results in an excellent quality of meat. Parma
HAMs are seasoned, salt-cured and air-dried but not smoked. They have a rosy-brown flesh that is firm and dense. The best of these special
HAMs come from the little village of Langhirano, just south of the city of Parma. Parma
HAMs are usually thinly sliced and eaten raw as an appetizer (often with melon) but they can be used in cooking as well. Italians use the rind to flavor soups. See also
HAM.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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