Guidelines for Consumers

American consumers can buy Prosciutto di Parma® in specialty food stores, delis and, increasingly, in the deli departments of supermarkets

Buying

• Order Prosciutto di Parma® by name—and ask the deli counterperson to show the ducal crown that guarantees the ham’s authenticity. If the origin of the prosciutto mentioned on a menu is not indicated, ask the server whether it comes from Parma.
• For most purposes, deboned Prosciutto di Parma® should be sliced in paper-thin slices about 1/16 inch thick. Traditionally, the outer layer of fat is not trimmed before slicing because it contributes to the overall taste of the ham.
• Thicker slices (about 1/4 inch) are recommended when a recipe calls for diced Prosciutto di Parma®.
• The slices should be laid side by side, with layers separated by deli paper.
• Bone-in Prosciutto di Parma® must be hand sliced; the slices may be slightly thicker and more irregularly shaped than those from deboned ham. .
• In addition to buying it sliced to order, Prosciutto di Parma can purchased pre-sliced in packages. Look for packages with the large black triangle and the ducal crown to be sure you’re getting genuine Prosciutto di Parma.

Characteristics

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

Storage

• Store Prosciutto di Parma®, well wrapped, in your refrigerator.
• Serve thinly sliced Prosciutto di Parma® within two days. If well wrapped, thicker slices can be held about a week.
• Never freeze Prosciutto di Parma®. The texture may be damaged and the flavor diminished.
  

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