Guidelines for Chefs

Chefs and purchasing managers can obtain genuine Prosciutto di Parma® through major and specialty food distributors. A bone-in Parma Ham® weighs 21 to 24 pounds. Deboned, it weighs 15 to 17 pounds.

Purchasing
Most foodservice buyers in the U.S. request deboned Prosciutto di Parma®, which comes in a vacuum pack and is ready to be sliced on a machine.

Bone-in Prosciutto di Parma®, which must be deboned for machine slicing or sliced by hand, is also available.

Parma Hams are cured at least four hundred days and some as long as 30 months.

Quality Standards

Color: The meat will range in color from pale to deep rose. The fat surrounding a slice or running through it should be white or rosy in color.

Aroma and Flavor: Prosciutto di Parma® typically has a rich, sweet-salty fragrance and flavor. Longer-aged hams are likely to have a deeper, meatier flavor.

Texture: Thin slices should be supple and velvety in appearance, with a slightly chewy consistency.

Firebrand: Look for the five-point ducal crown brand, the mark that guarantees the authenticity of the Parma Ham®. On the packaging, you may also find the optional PDO (Protected Designation of Origin) seal, the European Union’s assurance of authenticity.

Age: A metal seal is attached to each ham during the salting stage, indicating the date at which processing began. This information can be used to calculate the age of the ham.

Storage

In its vacuum pack, boneless Prosciutto di Parma® can be stored up to six months, refrigerated at 40°F to 45°F. Once the vacuum seal is broken and the slicing begins, the ham can be held under refrigeration up to 40 days.
A whole bone-in Parma Ham® will continue to cure when stored for up to 12 months under carefully controlled conditions—the temperature should range from 60°F to 70°F and humidity should not exceed 70%. After slicing begins, the ham will maintain its high quality for about 40 days.

Freezing Prosciutto di Parma® is not recommended. The texture may be damaged and the flavor diminished.

Slicing

Prosciutto di Parma® should be sliced as needed, not in advance. Begin by removing the skin covering the portion to be sliced. Trim any dried-out areas with a sharp knife. Traditionally, the outer layer of fat is not trimmed before (or after) slicing because it contributes to the overall taste of the ham.

For most purposes, Prosciutto di Parma® is sliced in paper-thin, translucent slices about 1/16 inch thick.

Thicker slices (about 1/4 inch) are appropriate when a recipe calls for diced Prosciutto di Parma®. Smaller “end” slices are ideal for this purpose.

Lay the slices side by side, with layers separated by deli paper. Wrap well with plastic wrap to prevent drying.

Slicing bone-in Prosciutto di Parma® is an art that calls for knowledge and practice. If you are interested in acquiring this skill, ask your supplier for a referral to someone who knows how.

Cover the cut end of the remaining ham with plastic wrap and refrigerate.