Italian ham connoisseur?!
Italian ham connoisseur?
What is the difference between Parma ham and prosciutto?
How are they prepared from the raw meat?
Any good reading materials relating to Italian/ European ham?
Answers: Procuitto is the italian ham that is salted and hung to dry and cure for up to 2 years. Parma ham is proscuitto, but o have the name Parma it has to be made from pigs in the parma region that have been fed the whey and curds left over from the making of parmasean cheese. The link below is good reading on italian hams and should answer most of you questions. Hope this helps. Source(s):
http://www.wisegeek.com/what-is-prosciut... Check out:
http://en.wikipedia.org/wiki/prosciutto...
Everything you want to know! Real prosciutto is called prosciutto di Parma. It has to come from the region of Parma to be called this, for obvious reasons. (Same place Parmigiano Reggiano comes from.) If it's from someplace else, it's just prosciutto.
I know they take the hams and hang them, exposed to the air but I don't remember for how long.
I'm not sure how prosciutto in the states is made, or from any other region. I would imagine it's similar. I don't think they allow just air-curing of meats to unfiltered outside air in the states though.