Prosciutto di Parma

Taste buds rejoice! I read in passing today in the Good Living section of SMH that soon real Prosciutto di Parma (Parma ham) may be allowed into Australia.

Here are a few facts about Prosciutto di Parma:
- The Consorzio del Prosciutto di Parma was founded in 1963 with the specific aim of assuring consumers of the quality of prosciutto.
- The special diet of chestnuts and whey (from the cheese-making process) that Parma pigs enjoy results in an excellent quality of meat.
- The ageing period varies according to weight; never less than 10 months for a weight between 7/9 kg (over 12 months for anything heavier)
- Parma hams are seasoned, salt-cured and air-dried but not smoked.
- All stages of production - from pig feeding to ageing - are strictly regulated by the Consorzio del Prosciutto di Parma.
- When maturity is reached, a final test called 'spillatura' is performed and the ham is marked with the famous seal of the ducal crown which officially guarantees its outstanding quality.
- Beside the crown is a code which identifies the place of origin of every single ham.
- The best of these special hams come from the little village of Langhirano, just south of the city of Parma.

(Until, the hams start rolling in your best bet for locally made prosciutto is Carlo Coliacomo and Joe Drago's AC Butchery in Leichhardt)

Comments

[tim westwood]

AC Btuchery do not make their own prosciutto, they import it from South Australia.

[Sean]

Thanks Tim. I must say I've purchased it from the shop but never inquired as to it's origin.

My initial source for claiming it was house made was "The Food Shopper's Guide to Sydney" (it also says that they make their own calatello, pancetta, bresaola and porchetta)

I also found it for sale on:
http://www.homegourmet.com.au/prod_detail.asp?pid=174 and described as "House-cured by AC Butchery"