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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

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prosciutto di Parma

Plural: prosciutti di Parma

Language: Italian

Description: Parma ham from Emilia-Romagna. A cured, raw ham from pork thigh meat, rubbed with salt and hung to dry in the cool air of the long caves in the vicinity of Parma for 14-16 months.The breezes that blow through the caves or special warehouses are said to come from the sea and the mountains, having a special quality. This produces sweet, satin-textured, tender ham with dark pink flesh marbled with white fat. The best are stamped with a ducal crown to show they meet the approval of the inspectors. These hams have a DOC which requires that they must come from the region of Parma, will be from the meat of pigs born and raised in the region and fed on corn and barley with whey. Some of the exceptional flavour of the ham comes from the whey left over from the process of making Parmesan cheese. They must be 150 kg (340 lbs) in weight when they are slaughtered and be a year old. It is not permitted to use sugar, nitrites, water or additives of any kind at all other than salt in the cure. Parma ham may not be smoked.


prosciutto di Parma
Parma ham, with many thanks to the lovely Limoncello on Mill Road in Cambridge

Pronounced: proh-SHYOOT-toh dee PAHR-mah
Gender: m
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Parma in Emilia-Romagna

See places: Italian food and cuisine, Emilia-Romagna, Parma

See foods and dishes: Parmigiano-Reggiano, prosciuttifici

See: Denominazione di Origine Controllata

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