San Francesco Prosciutto Parma

Parma ham is a type of dry-cured ham from
the Parma region of Italy.
It is one of the most well-known varieties of
prosciutto crudo, an uncooked ham.
Parma ham is used in a wide range of meals,
and can be enjoyed on its own as an antipasto.

Parma ham is cured in Parma because of the
unique geography of the place, which ensure
constant gentle breezes coming across the hills.
More than two-hundred curing facilities are found
in Parma, and all the world’s Parma ham is made there.
Like many specialty foods and beverages in Italy,
the production of Parma ham is tightly regulated,
to ensure a certain level of consistent quality throughout.

Parma ham begins its life as a Duroc or Landrance pig,
the only breeds which are allowed to be turned into
Parma ham.
They are fed on full cereal diets, often enriched with
whey to give them added calcium.
The pigs are sent to butchered and sent to the curing
house at about 26-30 pounds (12-14kg).

They’re then trimmed down to the classic ham leg shape.
The hamskin is then wet salted, and the flesh itself
is dry salted, and the entire leg is hung in a refrigerator
for about a week at between 34 and 39 degrees
Fahrenheit (1 to 4 degrees Celsius), with humidity of
around 80%.

(Price Per Kilogram)