Prosciutto di Parma DOP: Sea Salt, Air and Time

At Eataly we love prosciutto crudo. Each impossibly thin slice of cured pork packs complex, satisfying flavor that varies with how and where it is made. After visiting prosciuttifici across Italy, our buyers chose Prosciutto di Parma DOP for our markets.

What is Prosciutto di Parma?

Regional biodiversity and culinary customs mean not all prosciutto crudo tastes the same. Prosciutto di Parma is a specific cured pork made under set quality-control and production regulations.

In Parma, a town in the heart of Emilia-Romagna, prosciutto making is an age-old tradition passed down through generations. It dates back to Roman times: in 100 BCE, Cato the "Censor" first mentioned the extraordinary taste of the air-cured ham made around Parma. To make the meat last, villagers hung it to dry, covered in salt and oil.

How it is made

Producers follow strict legal guidelines monitored by the Consorzio di Prosciutto di Parma. The methods are 100% natural: no additives, just sea salt, air and time.

• Pork. Only the hind legs of specially selected heritage breed pigs raised in the 11 approved regions of Italy. The pigs roam freely and eat natural forage and leftover whey from Parmigiano Reggiano, which gives the meat a sweet, nutty flavor.
• Salt. A maestro salatore, or "salt master," salts the legs by hand. After the proper time, the hams are washed and brushed before curing.
• Time. Once dry, the legs hang on wooden frames in well-ventilated rooms with natural breezes. Aging may happen only in a controlled zone around Parma, in particular Langhirano, where the air is dry and carries aromatic breezes from the Apennine mountains. The ham cures at least 14 months, and some producers age it up to 36 months.
• Inspection. A knowledgeable inspector decides whether the ham meets the standards to be branded with a five-point "Ducal Crown" with the word "Parma" inside. That mark guarantees authenticity.

What does it taste like?

Called the "King of Hams," Prosciutto di Parma has delicate, sweet flavors in every bite. It is excellent on its own and pairs with rustic bread, juicy melon and creamy mozzarella. It also tops pasta and pizza.

Taste and pair it at your local Eataly.