Parma ham, how to recognize it

How to recognize the DOP Parma Ham?

It is important to know how to recognize the Jamó. n from Parma, especially so as not to come across imitations, especially abroad.
Starting from the outside, the Parma Ham must have the typical rounded shape, without legs, and weigh between approximately 8 kg and 10 kg.
Then we learn to read the abbreviations and indicative marks of the DOP: first of all, on the rind you will have You will have to find the ducal crown, symbol of the Consortium, marked after at least 12 months of healing. The greatest difficulty comes if the product is not Whole: Whether boneless or boneless thighs, trays or vacuum packed, make sure this brand is approved. present either directly on the product or in the packaging.

Below the crown also An abbreviation and a number must be indicated indicating the manufacturing company's membership in the Parma Ham Consortium.
On the thighs of Prosciutto, you should find a metal stamp indicating the month and year of the beginning of the seasoning.
Also in the cortex are all the very important data necessary for the traceability of the supply chain. supply: the breeding code, the CE seal of the slaughterhouse and the CE seal of the producer.

Finally, the ingredients list does not It is less important. Authentic Prosciutto di Parma is a natural item without preservatives, whose only ingredients are pork and sea salt. Be wary of any

Sensory analysis of Hamá n of Parma

Moving to the qualitative aspects, the Sweetness, softness and aroma must be clearly perceptible in Parma Ham, characteristics that distinguish it from any other.
The slice has a color between pink and red, interspersed with the pure white of the fatty parts. It should not be shiny, but rather moist.

The structure is evaluated with the resistance that the slice offers to chewing, which should be of little importance. A good ham should give a sensation of tenderness and mellowness, it should absolutely not mix in the mouth.

Expert tasters then follow this particular procedure: once swallowed, close the mouth and exhale through the nose to define the retro-olfactory aromatic sensations, paying special attention to their intensity and persistence. So It is possible to better perceive the aroma of seasoned meat and red fruits.

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