The delicious prosciutto of Italy comes mainly from the area around Parma which is in the Emilia-Romagna region of Italy. Prosciutto is Italian for ham, and the Parma ham is dry-cured. Northern and central Italy are where the most hams are produced.
The little village of Langhirano, just a short distance from Parma, Italy, is where the famous Parma hams are cured and when ready, shipped all over Italy and the rest of the world.
The curing of prosciutto from Parma traditionally takes three years, but usually takes nine months to a year and a half for retail selling. The people of Langhirano, Italy, say the Parma hams they produce cures to such a delicious flavour because of the clear, clean air of the region.
The Parma...
... hams on sale in the Venice shops, hanging beside the delicacies in bottles, jars and cans, are served as appetizers - sliced thinly raw and served with melon or cantaloupe. The Prosciutto di Parma can also be a sandwich filling, a pizza topping, served with fresh vegetables or salads. A versatile and delicious treat from Italy.
Famous Parma Ham on display in Venice, Veneto, Italy, Europe.
Delicious Prosciutto from Parma hanging beside shelves of bottles, jars and cans in a shop in Venice, Italy.
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