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Categories
• Whole Parma ham |
Our Parma ham comes from Brianzasalumi in the Parma region in Italy. The company is 30 years old and was founded by Lugi Vismara. It is run by his sons who have devoted their heart and soul all their lives to the high quality product they make.
Parma Diossato Piatta is a very tasteful quality product, mildly salted and de-boned. The hams´ weight is from 6.5 to 7.5 kg. and their shelf life is up to 6 months.
The secret behind a good Parma lies in centuries old traditions and a complicated production. Only pigs of the species Landrance and Duroc from northern Italy are used in the preparation of Parma. The pigs are slaughtered when they reach nine months and are a minimum of 140 kg.
The recipe may not be all that complicated but it takes a lot of time to prepare a good Parma. The magic is the pigs´ thigh, salt, air, a lot of time and great care. All use of nitrite salt, sugar, smoke, other additives are strictly forbidden.
Parma ham has been manufactured in the region since before Christ, or all the way back to the time of Cato.
Parma hams are salted and pressed to get as much liquid out as possible. The salting is done by „Maestro Saltore“ or the salt master, who massages the salt into the thigh. Then the legs are washed.
After the salting process comes the drying process. That can vary from 12 months and up to 30 months. During that time the warm winds of the Parma region gently dry the thigh to make the perfect Parma
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