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.

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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!