Prosciutto Di Parma (langhirano, It) Recipe
Cured, aged 16 months
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Ingredients
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Prosciutto di Parma Ingredients
Method
Curing Directions
- 1
Preparing the Ham
Begin with a high-quality fresh ham leg, preferably from a heritage breed. Ensure the leg is thoroughly cleaned and dried.
- 2
Salting Process
Generously rub sea salt all over the ham, ensuring to cover every surface. Use approximately 2 cups of sea salt for the entire leg.
- 3
Resting Period
Place the salted ham in a cool, dry place for about 2 months. This allows the salt to penetrate and cure the meat.
- 4
Washing and Drying
After the resting period, wash off the salt under cold running water and dry the ham with a cloth.
- 5
Aging Process
Hang the ham in a controlled environment (ideally between 15-20°C with 60-70% humidity) for 14 months, allowing it to age and develop its flavors.
- 6
Final Inspection
After 16 months, check the ham for proper texture and aroma. It should have a sweet, nutty smell and a firm texture.
- 7
Slicing and Serving
Once the ham is aged, slice it thinly and serve it at room temperature, pairing it with fresh bread, melons, or cheese.
