An Italian dry-cured ham that's sliced paper-thin and typically served uncooked. The most prized varieties come from Parma and San Daniele, where specific climate conditions and traditional methods create the distinctive sweet, nutty flavor.
From Italian, literally meaning 'pre-dried,' from Latin 'perexsuctus.' The curing technique dates back to pre-Roman times when salt from the Mediterranean was used to preserve pork legs, evolving into the sophisticated 18-24 month aging process used today.
True Prosciutto di Parma can only be made in five specific provinces in Italy using pigs fed a controlled diet - each leg is branded and tracked from farm to table! The traditional test for doneness involves inserting a horse bone needle into the meat and smelling it, a technique passed down through generations.
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