📝 About This Recipe
Tracing its lineage back to Roman times in the hills of Emilia-Romagna, Prosciutto di Parma is the pinnacle of Italian charcuterie. This recipe honors the traditional 'low and slow' curing method, relying solely on high-quality pork, sea salt, and the transformative power of time and air. The result is a translucent, ruby-red delicacy with a buttery texture and a complex, sweet-savory flavor profile that melts on the tongue.
🥗 Ingredients
The Meat
- 12-15 kg Fresh Heritage Pork Leg (Bone-in) (Skin-on, trimmed to a classic 'chicken drumstick' shape; must be high-fat content)
The Cure
- 5 kg Coarse Sicilian Sea Salt (For the initial heavy salting phase)
- 2 kg Fine Sea Salt (For secondary salting and touch-ups)
Sugnatura (Sealing Paste)
- 500 g Rendered Pork Lard (Sugna) (Room temperature and whipped)
- 100 g Rice Flour (Used to thicken the lard paste)
- 20 g Finely Ground Black Pepper (For microbial protection and subtle flavor)
- 10 g Sea Salt (Incorporated into the paste)
👨🍳 Instructions
-
1
Begin by cleaning the fresh pork leg. Massage the leg vigorously to remove any residual blood from the femoral vein, moving from the hock toward the hip socket.
-
2
The 'First Salting': Apply a generous coating of coarse sea salt to the skin-on parts and fine salt to the exposed muscle. The meat should be cold (0°C to 4°C) during this process.
-
3
Place the salted leg on a slanted wooden rack in a refrigerated environment (1°C to 4°C) with 80% humidity. Let it rest for 7 days to allow the salt to begin its penetration.
-
4
The 'Residual Salting': After a week, brush off the old salt. Re-massage the meat and apply a thinner, second layer of salt. Return to the cold room for another 15 to 18 days.
-
5
Resting phase (Riposo): Remove all salt from the surface. Hang the ham in a cold, dark room (1°C to 5°C) for 60 to 90 days. The salt will slowly migrate to the center of the bone, and the meat will lose about 10% of its weight.
-
6
Washing: Lukewarm water is used to wash away excess salt and impurities. Scrub the surface gently with a stiff brush and allow it to dry completely in a well-ventilated room.
-
7
Initial Drying (Pre-Pre-aging): Hang the ham in a room with a temperature of 15°C to 20°C for about a week to ensure all exterior moisture has evaporated.
-
8
The Sugnatura (Sealing): Mix the lard, rice flour, salt, and pepper into a smooth paste. Coat the exposed muscle surfaces (not the skin) with this mixture to prevent the outer layers from drying too quickly and becoming hard.
-
9
The Long Cure: Move the ham to a curing cellar (Cantina) with a temperature of 12°C to 15°C and 70% humidity. The 'Parma Wind' (controlled airflow) is essential here.
-
10
Monitoring: Every few months, inspect the ham. If the lard paste cracks, apply a fresh layer to ensure the meat remains supple.
-
11
The Piercing Test: After 12 months, use a horsebone needle to pierce the ham in five specific points. Sniff the needle immediately to check for the sweet, nutty aroma that indicates a perfect cure.
-
12
Final Aging: Continue aging for up to 18 or 24 months for maximum flavor complexity. Once ready, remove the lard paste and the skin before slicing paper-thin.
💡 Chef's Tips
Temperature control is the most critical factor; never let the meat exceed 4°C during the initial salting phase. Always use a bone-in leg as the marrow adds a specific depth of flavor that boneless versions lack. If you see white salt crystals (tyrosine) on the meat after slicing, don't worry—these are signs of a long, high-quality aging process. Avoid using 'pink salt' or nitrates; authentic Prosciutto di Parma relies strictly on sea salt and time for preservation. When slicing, aim for 'shaved' thickness—the meat should be translucent enough to see the knife through it.
🍽️ Serving Suggestions
Serve at room temperature with sweet slices of Cantaloupe melon or fresh mission figs. Pair with a glass of sparkling Lambrusco or a crisp Malvasia from the Emilia region. Accompany with chunks of 24-month aged Parmigiano-Reggiano and a few drops of traditional balsamic vinegar. Layer onto crusty gnocco fritto (fried dough) for the ultimate Emilian appetizer. Wrap around blanched asparagus spears or high-quality grissini (breadsticks).