Parma ham: a curious production process

Parma ham: a curious production process

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Of all the products of the Emilian tradition, Parma Ham is undoubtedly one of the most popular cured meats for adults and children, and for this reason it is exported not only throughout Italy but also abroad.

The processing

Parma Ham is processed and matured in the hilly areas of the province of Parma, where, thanks to the climatic conditions and the skill of the master salters, the meat acquires its unmistakable sweet and balanced flavor.

Quality check

Monitoring the aging process is essential for a good result, but few people know that a needle made from a horse's bone is used to do so. Yes, you got it right! In fact, the horse bone is able to absorb the aroma of the meat and then lose it shortly after. For this, expert people specially trained to recognize the characteristics of the ham through the sense of smell, insert the needle into the meat and evaluate its aroma. Curious isn't it?


In the sixth month of maturation, the lean part of the ham is covered with a thin layer of pork lard, flavored with salt and pepper. This mixture in Italian is called "sugna" and has the function of keeping the meat hydrated as well as protecting it from external agents. The operation can be repeated in the following months.

This product with an unmistakable taste is therefore made with natural ingredients and according to the traditional technique. We at Rosa Shop select it for you and offer it whole, boneless or in slices.


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