Parma ham

Parma ham (Italian: Prosciutto di Parma) is a world-famous Italian dry-cured ham with protected designation of origin, produced in the area around Parma in the Emilia-Romagna region. It is made from the hind leg of the pig, seasoned only with sea salt and no preservatives, and aged for a minimum of 12 months. The result is a thin, delicately sweet ham with a silky texture and a distinctive flavour. It is most commonly served in thin slices with melon, figs or as part of an antipasto platter. It is also used to wrap meat or vegetables before roasting, in sandwiches and on pizza.