Parma Ham, Prosciutto di Parma in Italian, is the king of hams and a time-honored classic where pigs are humanely raised, carefully chosen and cured. You see it folded around melon, wrapped around grissini, placed over pizza, heaped over salad.
There's good reason for that these salty, paper-thin slices of air-dried ham lift the taste of everything they accompany to a higher level.
It is made from either a pig's or a wild boar's ham (hind leg or thigh), and the base term prosciutto specifically refers to this product. It may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example "prosciutto cotto d'agnello" ("lamb prosciutto"). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.
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