Parma ham (ProsciuttodiParma), also translated as "Parma ham", originated in the southern mountains in the province of Parma, Italy. Parma Ham The most famous raw ham in the world, its color is tender red, like a pink rose, the fat is evenly distributed, and the taste is the softest among all kinds of ham, so it is available in authentic Italian restaurants. In Italy, the availability of high-quality Parma ham has almost become the standard for evaluating the quality of restaurants.
The best Parma ham must be at least 9kg or more, the color is dark red, the sliced has a sense of perspective, the fat with marble texture, the smell of old meat and the smell of smoke, the taste is salty , Fat can be dissolved in the mouth and has an aftertaste. Although it is convenient and time-saving to cut ham with a machine, the cut ham cannot achieve the effect achieved by the strength of the blade. Therefore, in traditional restaurants, there is always a wooden shelf on the table with a yellow parr. For Marham, the ham is carefully cut into thin slices by hand with a long thin sharp knife. The cut ham is thin, translucent, complete, not broken, and has a slightly bumpy surface, but it tastes more textured. Many Italian restaurants treat cutting ham as a wonderful performance, which is performed every day.