Prosciutto di Parma Style Ham
A delicately salted, air-dried raw ham following Italian tradition from the Emilia-Romagna region. The long aging period of at least 12 months gives it a sweet, nutty aroma with a tender, melt-in-the-mouth texture. Only sea salt and time are the ingredients of this classic premium ham.
Ingredients(for 1 kg)
Instructions
Preparation
1 dayThoroughly clean the pork leg, trim excess fat and let it rest at 0–2 °C for 24 hours so the meat cools evenly.
Dry Curing
7 daysRub all the sea salt evenly on all sides of the leg, especially around the bone. Place in a tray and store at 1–4 °C in the refrigerator, turning daily and draining any expelled liquid.
Resting Phase
70 daysAfter washing off the salt, hang the leg at 0–4 °C and 75–80% humidity. The surface dries evenly and the salt distributes throughout the meat by diffusion.
Apply Sugna & Air Drying
10–12 monthsMix lard and rice flour into a spreadable paste and seal the exposed cut surface with it. Hang the leg at 15–18 °C and 60–70% humidity for at least 10 months. Check the sugna monthly and renew if necessary.
Pro Tip
Use only coarse sea salt without iodine – iodized salt prevents proper aging and negatively alters the flavor. Temperature and humidity control is critical; a wine cellar is ideal.
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