Parma Ham thinly sliced (250 gram)

Parma ham

Parma ham comes from the hind legs of pigs. Curing the meat with sea salt — just enough to preserve the ham without it tasting too salty — causes it to lose a significant amount of moisture, about a quarter of its weight. For the preparation of the legs, the aging period is at least 1 year (by law) starting from the date of the first salting, though some may be cured as long as 3 years. This results in a bold, concentrated flavor.