The most famous variety of prosciutto – Parma ham does not contain any other additional ingredients besides sea salt. In other regions of Italy use various spices (pepper, garlic, etc.). Top quality ham.
Pigs are specially grown for it, fattening with fruit and corn. In the vicinity of Parma, they are fed with whey left over from the production of Parmesan cheese. The hind ham of the pig is first dry salted, then they have been dried for at least ten months. After that, the meat is hard, dry, with an amazing aroma.
Prosciutto does not need to be thermally processed, as it will become dry and tough. Pale pink, slightly shiny thin slices of prosciutto are added to dishes at the end of cooking, and most often cut into very thin slices and served on the table with melon or figs, or seasoned with soups and soup with a small amount of prosciutto.