The main production place for the Prosciutto di Parma (Parma ham) is actually Langhirano, a small town close to Parma. You´ll find the factories in the surrounding hills, where the ham gets the salty breeze from Liguria, which provides the special taste.
Foodie quality check for parma ham
Like the Parma cheese, which gets hammered to hear by the sound whether it´s worth to be a Parmigiano Reggiano, also the prosciutto has to be proved by the Consortium – they use a long, pointed bone of a horse, poke it into in the Ham three times and judge by the smell, if the prosciutto complies with the guidelines. If not, he will destroy the metal-cap, so it is a good sign if you can see the whole leg with the cap when you buy your Prosciutto!
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