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Photographer's Note

As in Bologna, there are many independent food stores in the city of Parma. Some like this one specialise in the sale of cooked meats including the delicious Parma ham.

Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked. This style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Prosciutto is made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham and the length of the curing process, which may be determined by local climatic conditions.

Commonly associated with Friuli and Emilia, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, and San Daniele, in Friuli-Venezia Giulia.

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Additional Photos by Stephen Nunney (snunney) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 6111 W: 61 N: 17754] (79973)
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