What Is Parma Ham and How Do You Use It?

What is Parma ham? As the name implies Parma ham is a pork product that is cured and aged before eating. As a protected designation of origin food Parma ham can only be produced in a specific region of Northern Italy. Every process surrounding the production of Parma ham is rigorously monitored before sale. Every Parma ham is personally inspected before it can be stamped with the official seal and packaged for mass consumption. 

Parma ham is a popular cured meat known for its delicate rich taste and lightly salty flavor. Commonly found on charcuterie boards, this popular cured meat can be used in a variety of gourmet dishes. From savory pasta to cheesy potato dishes, Parma ham is a great ingredient to use to add an intriguing depth of flavor to any entreé.

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• What Is Parma Ham?
• Serrano Ham vs. Parma Ham
• Parma Ham vs. Prosciutto
• How To Use Parma Ham
• Where To Buy Parma Ham

What Is Parma Ham?

Parma ham, formally known as prosciutto di Parma, is a specialty product commonly found in the deli portion of grocery stores and on restaurant menus. This salty treat has gained popularity around the world, but where is Parma ham from?

Parma ham originated in the Northern region of Italy known as Emilia-Romagna. This region is also famous for inventing Parmigiano Reggiano or Parmesan cheese. All Parma ham is imported from Italy making it a premium product prized for its rich flavors and artisan quality. 

What Is Parma Ham Made Of?

What makes Parma ham so special compared to other cured meats? Making Parma ham is a long and painstaking process that takes more than a year at minimum. Parma ham is made from the hind legs of the pig that are carefully salted to achieve perfect preservation without the meat being overly salty.

A big part of making Parma ham is the raising of the pigs that eventually become the ham. Only traditional Italian pig breeds such as Large White, Landrace and Duroc can become Parma ham. These pigs are then raised on a special diet containing cereal and whey byproducts, which themselves come from the production process of the region's famous Parmigiano Reggiano cheese. 

After butchering, the process of making Parma ham begins with a generous salting by the maestro salatore or salt master. This professional takes great care in the salting process, using humid sea salt for the pig skin and dry salt for the more muscular parts of the leg. After a lengthy process, including refrigeration, drying and curing, the Parma ham is washed and inspected by an expert before being packaged and sold.

Every Parma ham bears the official stamp of approval from the consortium before being approved for sale. This stamp of approval is in the shape of a crown symbolizing the five points of inspection the product must pass before officially becoming a Parma ham. 

What Does Parma Ham Taste Like?

This pork treat is characterized by a delicate melt-in-your-mouth consistency from its thin and silky slices. Parma ham is known for its rich pink color accented by a creamy layer of flavorful fat running down one side. Parma ham has a slightly nutty and sweet flavor that separates it from other types of prosciuttos and cured meats. 

Parma ham only contains two ingredients — salt and pork. Other cured meats such as salami and pepperoni tend to contain a lot more spices, giving them an entirely different flavor profile to Parma ham. This meat tastes rich, salty and deliciously savory making it a perfect accompaniment to a charcuterie board. 

Serrano Ham vs. Parma Ham

While Parma ham is from Italy, serrano ham hails from Spain. While both meats are made using the cured leg of a pig, they are prepared differently, which results in a slightly different taste. The Spanish pigs used to make serrano ham consume a different diet than the Italian pigs. Their diet consists of acorns, giving their meat a deeper color than the pale pink of Parma ham. 

Serrano ham is cured on the bone resulting in a deeper, richer taste. In contrast, Parma ham is usually cured without the bone, giving it a more delicate and slightly sweeter taste. Serrano ham has a firmer texture than Parma ham, which tends to have a more tender and soft texture. Parma ham is less salty than serrano ham due to the different curing methods used. Both meats are aged for at least a year and both are absolutely delicious. 

Parma Ham vs. Prosciutto

Proscuitto means "ham" in Italian and is a catch-all term for various cured meats available at the store. Some different variations of prosciutto include prosciutto crudo, proscuitto cotto, culatello and proscuitto Toscano. Simply put, Parma ham is a part of the prosciutto family of cured meats. Regular prosciutto is easy to find at the grocery store and is fairly common. 

While Parma ham is technically a prosciutto, not all prosciuttos are created equal. Parma ham is considered to be the premium version of prosciutto due to its slightly sweeter taste from the prolonged aging process. Parma ham is also made from purebred pigs raised on a specific diet to provide the maximum flavor, whereas regular prosciutto can be made from any type of pig.

Parma ham also tends to be larger than other prosciuttos because the pigs are larger at the time of slaughter. A product can only be considered Parma ham if it's made in the Emilia-Romagna region of Northern Italy, making it a rarer product that is more difficult to produce. 

How To Use Parma Ham

Parma ham is a premium ingredient that adds an upscale twist to a variety of dishes. You can keep it simple by using Parma ham on a classic date night charcuterie board or get creative in the kitchen with a pork filet wrapped in Parma ham. Parma ham pairs beautifully with sparkling or a fruity red wine and is traditionally enjoyed before dinner. 

Other popular Parma ham recipes include chicken stuffed with mozzarella wrapped in Parma ham and fresh melon wrapped with Parma ham. If you are looking for a way to jazz up your breakfast, try adding Parma ham to your eggs or enjoying it on top of a slice of toast with cheese. 

Making delicate starters with Parma ham is also a great way to utilize this cured meat. Try pairing Parma ham with stuffed pears or on top of grilled bruschetta with fig jam for impressive appetizers. There are so many creative ways to incorporate Parma ham into a multitude of dishes. 

How To Slice Parma Ham

While pre-sliced Parma ham is very common, it can be fun to buy a full Parma ham for cooking. Slicing a full Parma ham can be a tricky task for beginners so it’s important to take care when handling sharp objects. There are several steps involved in properly slicing a Parma ham.

First, remove the slippery outer layer of fat that protects the ham. Next, carefully remove the rind on the portion of the Parma ham you want to slice. It’s important not to remove the entire rind because it will protect the unused portions of meat for use at a later date. You are now ready to begin slicing in a downward motion cutting against the grain. Remember to place the Parma ham on a non-slip surface such as a cutting board to prevent injuries.

While slicing a full Parma ham can be overwhelming, you don’t have to embark on your culinary journey alone. Try online cooking classes to learn helpful tips and tricks in the kitchen such as how to slice Parma ham and other useful skills. Explore cooking classes near you for a fun and exciting experience. Discover new ways to use premium ingredients such as Parma ham while learning from a five-star professional chef in an engaging environment. 

Where To Buy Parma Ham

Authentic prosciutto di Parma is typically available in Italian grocery stores or specialty import stores. You can also find sliced Parma ham in national grocery store chains such as Kroger, Trader Joe's, Costco and Whole Foods. Parma ham is usually located in the cold section of the deli with other sliced meats and artisan cheeses. 

Parma Ham Substitutes

Parma ham can be easily substituted with a variety of cured meats. While other iterations of prosciutto may not have the rich flavor of a true Parma ham, they are usually similar enough to use as a substitute if you are in a pinch.

Another interesting Parma ham substitute is capicola. This cured meat is made from the neck of the pig and is characterized by its slightly spicy flavor. Capicola is a great Parma ham substitute for budget-conscious shoppers because it tends to be a little cheaper.  

How To Store Parma Ham

Parma ham is traditionally vacuum sealed when it is sold. If left unopened the Parma ham can stay in the refrigerator for up to twelve months. After opening and slicing the Parma ham it should be tightly wrapped in plastic and stored in the refrigerator. Sliced ham can be stored in the refrigerator for two to three days. It is best to slice Parma ham as needed to preserve the freshness.

In case you're wondering, experts say that you should never freeze Parma ham. Freezing the meat degrades the texture and ruins the flavor of the meat that was painstakingly curated for over a year. During the freezing process, the moisture in the Parma ham will expand leaving the meat soft and mushy after thawing. 

Parma ham is a delicious meat that has been enjoyed for centuries. The artisan craftsmanship and careful attention to detail during production make Parma ham a gourmet ingredient enjoyed by foodies worldwide. T

he best part is, now that you know everything that goes into this meaty treat, including its heritage, origins and how it's made, not only can you impress your guests with a few slices on your charcuterie board, you can also wow them with your culinary knowledge.

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