Prosciutto di Parma – The Real Deal

There’s prosciutto and then there’s Prosciutto di Parma. The difference? Quality, authenticity, tradition. Like many other products that are PDO (Protected Designation of Origin), as designated by the European Union, the world-famous cured ham can ONLY be produced in a specific geographical area — in this case: the countryside surrounding the city of Parma in North-Central Italy. Ah yes, one look at the glorious landscape and I begin to understand why Prosciutto di Parma tastes so good. I mean, anything grown/produced here is bound to be incredible – right?!

According to legend, the secret ingredient in Prosciutto di Parma is actually the dry, sweet air in the region which creates the perfect conditions for the natural curing of ham. Yup, air is one of the four ingredients used to make Prosciutto di Parma! The others? Italian-born and bred pork, sea salt and… TIME! Last year, I was fortunate enough to attend an event celebrating Prosciutto di Parma’s official arrival to Canada and was blown away by the care that goes into making this product. Every little detail is extensively thought through — from the type of pigs used and what they’re fed (for the curious: whey left over from Parmigiano-Reggiano production) to how long the Prosciutto di Parma must be aged (at least 365 days). The result? The most delish prosciutto you’ve likely ever tasted…

How To Spot Prosciutto di Parma On The Shelf

There are many cured hams on grocery store shelves, but for the real deal (aka Prosciutto di Parma) you’ll want to look for the distinctive Parma Crown on the package. This ensures you’re getting a 100% all-natural, high-quality ham made in Parma, Italy. Did I mention it’s completely free of preservatives, additives and hormones? Woot!

If you’re grabbing Prosciutto di Parma at the deli counter, make sure to look for the Parma Crown fire-branded on the side of the ham. And for optimum flavour, ask the clerk to slice the Prosciutto di Parma paper thin (1/16 inch), with a band of fat around each slice.

Entertaining With Prosciutto di Parma

There are a few things that always make it on to my grazing table when I invite guests over. Prosciutto di Parma is one of them. Regardless of whether I throw it on to a charcuterie board, wrap thin slices around cantaloupe (Prosciutto di Parma e Melone) or serve it with grilled figs and balsamic, it’s always a hit. That’s because it’s so versatile! For this holiday season, I tried something different and know I’ll be making it time and time again because it’s both impressive and EASY.

Prosciutto Di Parma Flatbread Recipe

Ready in 5 mins

Ingredients

• Prosciutto di Parma, thin ribbons
• Flatbread – I used President’s Choice Multigrain Flatbread
• Parmigiano-Reggiano (another PDO product from the region)
• Arugula
• Balsamic Vinegar – I used fig flavoured President’s Choice Splendido Balsamic Vinegar

Directions

Perhaps the easiest dish you’ve ever made: heat your desired amount of flatbread in a toaster oven/oven, top with a generous layer of Prosciutto di Parma (thin ribbons for easy eating), arugula and Parmigiano-Reggiano. Top with a drizzle of balsamic vinegar (I reduced mine on the stove for a few minutes to get it nice and thick). That’s it! Super simple, but the quality ingredients are what make this flatbread really shine. You may not want to share, but you should. It’s the holiday season after all…

A huge thanks to Prosciutto di Parma for sponsoring this post. For more information, please visit https://parmacrown.com/. As always, reviews and opinions are my very own. Happy holidays!