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Il prosciutto di Parma
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Rooksana Hossenally
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Travel is my driving force in life, and although I have had the privilege of visiting 30 countries so far, my heart will always remain in India...
Il prosciutto di Parma
Prosciutto The unique qualities of this product earned it a PDO label in 1996. © Easyvoyage
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It seems that its existence dates back to the time of Hannibal, who, in 217 BC, after the battle of Trebbia, was welcomed to Parma with a banquet of ?salted pork thighs'. Nothing is left to chance when it comes to producing Parma ham. It is matured in an adapted environment and particular attention is paid to this stage of the production process which, in this region, can truly benefit from an ideal climate. The opening and closing of the windows in this particular environment is regulated in such a way that light drafts of air are able to dry the meat, while simultaneously ensuring the development of the typical sweet taste of Parma ham.
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