If that title doesn’t sound like the name of the next award-winning documentary at the Oscars – well, we think it should be! Forgive us for sounding hammy, but there’s enough history and praise surrounding this renowned ingredient to provide material for a feature length film. With his passion for good Italian food, Hugo Chetcuti knows that this high quality and delicate meat adds a unique flavour to anyone’s favourite pizza or focaccia.
That’ll do, pig
Part of what makes Parma so special is that the meat isn’t taken from just any old animal. The pig from which Parma ham is made is a particular breed which is raised in 10 regions of Northern Italy. They’re fed maize, barley and whey made from Parmigiano-Reggiano cheese. Parma is all-natural; the only ingredient added to it is sea salt in order to maintain its sweet taste and supple texture.
Where is it produced?
Like many other famous foods around the world, Parma ham gets its name from the city in which it is made. Due to protective regulations set by the European Union, the production of Parma ham can only take place within a limited area of the city of Parma, where the climate is suitable for the drying of the meat. The drying process itself is quite slow and the aging of the ham can go on for as long as 12 months.
It has its own bodyguards
In 1963, an organisation made up of 23 members was set up to protect and safeguard the selection of raw materials and the production of the ham. The Consorzio del Prosciutto di Parma (Consortium of Parma ham) now has 150 members, whose duty is to ensure a product that is completely natural and that it upholds its reputation as the most highly- venerated cured ham in the world.
How is it used in recipes?
Parma is best with meals that don’t diminish the ham’s salty and sweet flavour. It’s great with a simple bruschetta paired with tomato, cheese and a few herbs to garnish, and can even enhance the flavours of pizza toppings. It can also appear as an extra or the main ingredient of a focaccia bread, alongside parmesan, rucola and cherry tomatoes. This recipe is a favourite amongst Hugo Chetcuti’s chefs, and can be found in the focaccia section on the menu.
Come and see how Parma ham is used in our delicious dishes at Hugo’s Pizza & Pasta, one of the most popular restaurants in St. Julian’s owned by Hugo Chetcuti. Remember to follow us on Facebook for any news or updates!
