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THE HAM IN PARMA (D.O.P.)
Two thousand years of history is testimony to the success of Parma Ham. Ancient Roman historians (as Catone the Censor, Stradone and Polibio) wrote about breedings of pigs and leg joits beeng covered and preserved under salt, J.B. Dancer writes that after gaining the victorious battle of the Trebbia (217 B.C.) Hannibal after entering Parma came to enjoy a lot the salated joints of pork.
The crucial aspect of the production of Parma ham is that the whole process takes place in one particular region: this extremely small area is in the province of Parma, at least 5 kilometers from the "Via Emilia" up to an altitude of 900 meters above the sea level, bordered on the east by the river Enza and on the west by the river Stirone.
This is the only area that has all the climatic conditions that are necessary for the natural maturation of Parma ham that leads to its unique taste (sweet and delicate).
Man and earth, love and discipline, which are togheter in the "disciplinary of production": the application of all the rules, laid down by the Consortium of the Ham in Parma, that are meticulously respected lead to the of a very high quality product.
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