Parma ham (prosciutto) by matcrazy1
.In my opinion there are two kinds of famous ham: Polish and Italian just from Parma. Polish ham tastes better but Parma ham looks better, I can imagine a 7kg (16 lbs) ham hanging in my kitchen hehe.
The hams of Parma are seasoned on Parma Apennine. The real Parma cured ham goes through at least 14/18 months of maturing; the slice, being neither thinnor thick is pink in the non-fat and white part in the fat part. Take note: you must never throw away thefat part of Parma cured ham in fact you are only able to find its real flavour when you taste every part of it.
It's expensive: boneless whole (15,5 lb. - 7 Kg approx.), vacuum packaged delivered via courier (bought in the net) costs 161 Euro or 173 US$.
BTW despite the ban on import of European meat (since 2001), U.S.A. allow the export of Prosciutto di Parma haha, I wander why?
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