Great photos of you and your mum, too. That answer would like have to be, “Yes!! This makes Prosciutto di Parma taste less salty than other cured hams. (I’ll be sure to check for the Parma crown in future.) If you have the patience and space, you can make your own Tuscan-style proscuitto from fresh ham. Lucky you!! You may follow their lead, or if you want to experience something truly special, seal it up in a wooden case surrounded by wood ash for two years. I had no idea what a process prosciutto went through. How lovely to hear from you, Charlene! Prosciutto crudo di Parma, or cured ham, may be one of the most popular Italian foods known – but do you know how it’s made?. Thank you for your kind words! That’s the best of all situations, David! I love, love prosciutto and think this tour sounds amazing — along with the entire rest of your travels. Buy a pig leg. Thank you!!! Tuscan prosciutto differs from the more famous Parma and San Daniele prosciuttos in that it adds spices and herbs during the curing process. And, believe it or not I have an apron with the name Umberto’s on it that the proprietor of an Italian deli in Thame, Oxford, gave me on our first visit there two years ago. Love that photo of you! Everything you get involved with is so interesting. Grind the garlic in a mortar together with lightly moistened fine sea salt, peppercorns, and spices. I absolutely love the real thing and the taste is like no other that try to say it’s the same. At this point it's ready, though barely. I love to see all of your posts on Pinterest and I think you are a great inspiration to me! My favorite way to eat prosciutto? At this point, it is salted. Consorzio del Prosciutto di Parma, how to eat prosciutto, Prosciutto, Prosciutto di Parma, […] feels and tastes more premium compared to regular hams, thanks to its curing process, which usually takes up to two – or even three – […]. Lovely. Food, wine, and travel writer Kyle Phillips lived in Tuscany and developed his passion and expertise for food and cooking through travel. Hang it to age for another 7 to 8 months. !” There are so many ways… Just had some lovely prosciutto di Parma here in Sicilia last night! If I didn’t have so many commitments I’d love to be tagging along in your travels!!! Like balsamic vinegar from Modena or San Marzano tomatoes, prosciutto di Parma is a Denomination of Protected Origin product, meaning that it has to be made to certain specifications, and within a specific region to earn its distinction. We have our prosciutto as part of a ham and cheese lunch with crusty bread, olive oil, plenty of black pepper, maybe some tomatoes and a glass of red wine. What a fascinating process of how it’s made – thanks for that, Christina. Oh my goodness, you simply HAVE to go just for that reason! Leave ham flat on a surface to absorb salt and give off moisture for 30 days, turning it occasionally, and then shake off the excess salt and let it rest for another 10 days. I wear it everyday, it gets washed every week and it’s still, almost, as good as new. Prosciutto Recipes - How to Cook Prosciutto | Parmacrown.com Orzo (Coffee Substitute Barley Drink) & Toast and Orzo (for Children and Babies), The Consorzio and the Protected Designation of Origin. God bless!! How interesting……and mouthwatering ……this tour must have been. Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible. CC. Lay the ham on a surface that won't absorb liquids and then rub the garlic mixture all over the ham. 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