Parma Ham – Travelling through the Bel Paese you will come across a great diversity in the production of cold cuts and sausages. Each region has its own specialities, which can often even vary from province to province and city to city. Often these gastronomic products hide a long history behind, and are the pure and simple demonstration of the excellence that Italy has been able to conquer in this sector.
1963 is a fundamental stage: in this year the Consortium of Parma Ham was established. This body is responsible for protecting and promoting this product, starting with the control of the respect, by producers, traditional methods.
A local production
Parma ham is a PDO product, an acronym for Protected Designation of Origin. This label is awarded to products which have a close link with the place where they are produced.
In the specific case of Prosciutto di Parma, the production area is located in the province of Parma, in the area south of the Via Emilia (at a distance of at least 5 km from this road). To the west, the boundary is marked by the river Stiron, while to the east it is marked by the stream Enza. The altitude also has its importance: production cannot take place at an altitude higher than 900 metres.
Geographical size is not the only element that characterizes Parma ham. You have to be very careful with the ingredients of tradition: only pork preserved with salt. The meat comes from Italian farms, and the animals are fed according to specific guidelines in terms of nutritional values. There must be no other ingredients, such as preservatives or additives.
Combining all these characteristics, you get the real Prosciutto di Parma DOP, which can be recognized thanks to the appropriate mark (the now iconic Corona Ducale, recognized in Italy and in the rest of the world).
Production and tradition
Parma ham is identified by a very precise production process, where respect for tradition has a significant weight.
After obtaining the meat, it is then salted, which allows to obtain the typical taste of this famous ham. Sea salt is used, and the whole process can take several days. After the meat has been salted, it is time to mature, that is a period during which the ham must be left to rest in suitable environments. Salt allows it to be perfectly preserved, but it is equally important to monitor parameters such as the humidity of the surrounding environment. The ripening usually lasts at least twelve months.
At the end of this process, the famous mark of the Crown of Dukes is applied, which testifies to the full respect for all that characterizes the Parma ham PDO.
The work of the Consortium
The Parma Ham Consortium has over the decades developed an important product promotion strategy, with the aim of reaching the international market. Only in this way it was possible to transform the Parma ham into a world food and wine icon, transcending the borders of our country.
Product promotion has taken place in a number of ways, for example through targeted advertising in the major media. The communication strategy was characterized by the focus on the craftsmanship of Parma ham, with particular emphasis on the importance that has tradition in the production of this salami.
In addition, the promotion work has been accompanied by a major effort in the field of legal protection, with the aim of combating counterfeiting and imitation. This type of protection is very important in foreign markets, where the risk of imitation is higher, especially by those who do not know the original product.
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