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Topic: Prosciutto di Parma

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Ham

	Prosciutto - Wikipedia, the free encyclopedia
		Interestingly, prosciutto is never cured with nitrates (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavour.
		The prosciutto di Parma has a slightly nutty flavor consistent with the Parmigiano Reggiano whey that is required to be in the pigs' diet.
		Prosciutto is also produced in Slovenia (Kras), Croatia (Dalmatia and elsewhere), and Montenegro, where it is known as pršut.
	en.wikipedia.org /wiki/Prosciutto (726 words)

	Prosciutto di Parma, Italy
		Hannibal fortified himself with the ancestor of today’s Prosciutto of Parma.
		Prosciutto of Parma is also considered as the secret weapon of Italian cooks and homemakers.
		Italian mountain climbers and sportsmen often praise Prosciutto of Parma as it is an intergral part of their diet.
	www.ultimateitaly.com /wines-foods/prosciutto-parma.html (500 words)

	DolceVita Cuisine: Prosciutto
		At the end of the curing process,the hams graduate with honors: certified prosciutti di Parma with a characteristic cornelian red color and melt-in-your-mouth taste.The "Consorzio del Prosciutto di Parma" is the farmers' union safeguarding the quality and goodness of Parma prosciutto.
		Prosciutto is possessed of a delicate constituion which does not allow it to be cured just anywhere.
		The king of the Prosciutto is scarcely found outside Zibello, a community in Parma province whose claim to fame is due solely to culatello.
	www.dolcevita.com /cuisine/prosc/prosc.htm (632 words)

	Prosciutto di Parma (Site not responding. Last check: 2007-10-30)
		The hills of Parma, situated on that strip of Piedmont land which stretches out between the large Padana plain formed by the Po river and the peaks of the Apennines, enjoys a particular microclimate.
		Finally, a dash of color and legend: they say that the sweetness of Prosciutto di Parma derives from a certain "stinginess" by producers in their use of salt (which was an extremely precious asset in the area).
		Prosciutto di Parma has a pinkish, lean center without speckles or dark rings, surrounded by a strip of pinkish-white fat.
	www.sanpellegrino.com /flash_site/articolo.asp?id=790 (499 words)

	TED Case Study Template
		Parma ham is made from the rear haunches of animals weighing at least 160 kg, and which are aged at least nine months.
		Parma ham was filed on October 19, 1984, and was objected by the Canadian Trademark Office (TMO) on February 4, 1985 with the explanation that Maple Leaf Meats Inc. already registered the trademark.
		Prosciutto di Parma was also filed at the same time and objected with the same reasoning of already having a registered brand.
	www.american.edu /ted/parma.htm (4228 words)

	The Wine News Magazine - Prosciutto di Parma - cured ham with a royal reputation
		Prosciutto di Parma is an all-natural ham that, according to the Consorzio del Prosciutto di Parma, at about 75 calories an ounce (approximately two slices), provides six grams of protein and six grams of fat (about two-thirds of which is polyunsaturated), along with energy-boosting free amino acids and B vitamins.
		While written culinary histories from the period are lacking, the main door of Parma's 13th century cathedral bears a sculpture depicting the months of the year, with November depicted by the killing of a pig, a ritual that to this day is celebrated in rural regions.
		In 1987, Prosciutto di Parma was given the green light for export to the states, but with the provision that curing time must be a minimum of 400 days as opposed to the 300 days required elsewhere, so it was not until the autumn of 1989 that it actually reached American specialty markets.
	www.thewinenews.com /octnov05/cuisine.asp (2478 words)

	House of Lords - Consorzio Del Prosciutto Di Parma v. Asda Stores Limited and Others
		Prosciutto di Parma, or Parma ham, has been made in the Parma area from pigs reared in northern and central Italy since Etruscan times.
		The name "Prosciutto di Parma", signifying ham from the Parma area, is a "protected designation of origin" (PDO) under European Community legislation, which I shall later have to analyse in some detail.
		The application for the Parma PDO was submitted under this provision, went through the procedure of article 15 (neither the Committee nor the Council expressed a view) and was registered by the Commission, together with many other such applications, by the Commission Regulation (EC) No 1107/96 of 12 June 1996.
	www.parliament.the-stationery-office.co.uk /pa/ld200001/ldjudgmt/jd010208/parmah-1.htm (4095 words)

	SALUMI (Site not responding. Last check: 2007-10-30)
		Prosciutto is made by salting a pork leg and then preparing it according to local usage.
		Among the raw hams Prosciutto di Parma is the best-known.
		The Parma prosciutto is cut with a short shank or, as the native say, a coscia di pollo, "like a chicken leg".
	www.milioni.com /salumi/inglese/dati/10.htm (797 words)

	Parma Ham - Trail of Parma Ham and Hills of Parma Wines (Site not responding. Last check: 2007-10-30)
		Parma ham is a completely natural foodstuff consisting of pork and salt.
		Parma ham is seasoned, salt-cured and air-dried but not smoked: no chemical substances, preservatives or food additives are used to produce it.
		Parma ham is a pleasure for gourmets: the old processing techniques and the slow ageing in a proper place produce its refined bouquet and unmistakable and famous sweetness.
	www.stradadelprosciutto.it /prod_prosciutto_di_parma.php?lang=eng (339 words)

	Pierce Law - The IP Mall - Resources Hosted by the IP MALL - TTAB - Trademark Trial and Appeal Board - Decisions - ...
		Prosciutto has been prepared in the Parma province of Italy for a long time, but the first commercial, as opposed to personal, use began at the end of the 19th or beginning of the 20th century.
		They each made some general statements to the effect that the Parma region is famous for pork products, but the details of their testimony persuade us that the region is primarily known for prosciutto di Parma and parmigiano reggiano cheese.
		Further, the absence of prosciutto di Parma from the United States market for 22 years was not petitioner's fault, and indeed was a situation which it sought vigorously to change.
	www.ipmall.fplc.edu /hosted_resources/TTAB_Decisions/TTAB_Appeal_15433.asp (4886 words)

	Prosciutto di Parma, Parma ham, La Fattoria Parma, parma ham, gift pack, gift, parma food, italian food, factory, ...
		Parma ham can only be produced in the province of Parma located in the Emilia-Romagna region of north central Italy.
		For a pork leg to become a Parma ham - as opposed to a lesser prosciutto - it has to undergo a rigorous yearlong process, from the first salting to its final curing in underground "caves".
		The name 'Parma ham' is exclusively reserved for hams bearing the Ducal Crown, the indelible and unique brand given at the end of the ageing period.
	www.lafattoria.it /eng/prosciutto-di-parma.asp (776 words)

	Rustico: Cured Meat
		Prosciutto di San Daniele hails from the small town of San Daniele in Friuli-Venezia Giulia, in Italy’s’ northeast, and is sweeter and less salty than Prosciutto di Parma, which is a specialty of Emilia-Romagna.
		Opt for an Italian Prosciutto Cotto (literally, "cooked ham"), rather than Prosciutto di Parma (an uncooked ham aged a minimum of 12 months), for this elegant appetizer.
		Made from the most prized portion of the ham, the "heart of Prosciutto," pear-shaped Culatello is rubbed with wine and pepper, aged in well-ventilated rooms for 10 months to 1 year, and delicate in flavor.
	www.rusticocooking.com /curedmeats.htm (4257 words)

	Food: Ingredients: Prosciutto
		Prosciutto di San Daniele is cured in the same fashion as Prosciutto di Parma, Prosciutto di Carpegna, and the Tuscan Prosciutto Crudo.
		Another feature that distinguishes Prosciutto di San Daniele from other types of prosciutto is the fact that it is cured with the bottom part of the leg bone in, a feature that makes for a very rustic-looking ham.
		You should opt for recipes that celebrate Prosciutto di San Daniele in its simplest state: Prosciutto di San Daniele is delicious when served raw on crusty country bread with salad greens and a soft, sweet cows' milk cheese like Taleggio or Montasio.
	www.italiancookingandliving.com /food/essentials/prosciutto.html (494 words)

	Prosciutto di Parma DOP - Parma Ham
		Prosciutto di Parma represents one of the most significant products of the Italian cuisine tradition.
		Famous and highly valued all over the world, the Prosciutto di Parma DOP has a long history and tradition of more than 2000 years.
		The Prosciutto di Parma can be identified by its consortium trademark: a ducal crown.
	www.yndella.com /ProsciuttodiParmaDOP-ParmaHam_2_0_905.aspx (237 words)

	Parma ham -Prosciutto di Parma - Italy (Site not responding. Last check: 2007-10-30)
		It is sweet and savoury at the same time (thanks to skilful tricks regarding salting and maturing), it issuitable for the most varied possibilities and preparations, ranging from thequick and straight forward bread roll prepared in the afternoon to the mostelaborate and refined menus.
		What the average consumer is not normally awareof is about the history of Parma cured ham, its nameof origin and the secrets involved in presenting and enjoying this speciality to its best.
		The real Parma cured ham goes through at least 14/18 months of maturing; the slice, being neither thinnor thick is pink in the non-fat and white part.
	www.parmaitaly.it /prosciuttok.html (322 words)

	The Italian Chef Pantry - Prosciutto
		Prosciutto crudo is the type most commonly exported to America.
		Prosciutto di Parma owes its greatness to 3 factors, Parma's particular microclimate, the raising of the pigs and the strictly regulated curing process.
		Inspectors from the consorzio test the prosciutto at key points in the process to make sure that it is aging properly.
	www.italianchef.com /prosciutto.html (360 words)

	Italian Food: Prosciutto
		The overall process of making any Prosciutto crudo is basically the same and includes: Trimming the ham (made from the rear haunches) of skin and fat, salting the ham, air curing, greasing with salted lard and then a much longer curing period ranging from 1-2 years.
		Both Parma and San Daniele hams are considered "sweet", however the Prosciutto Toscano of Tuscany is a "savory" ham with the salt accompanied by pepper, garlic, rosemary and juniper.
		When buying Prosciutto it is good to keep in mind these regionally licensed hams as they will be the "real thing." Each regional consortium has their own specific brand or trademark that should be visible on the ham itself.
	www.lifeinitaly.com /food/prosciutto.asp (608 words)

	Consorzio del Prosciutto di Parma and Salumificio S. Rita (Agriculture) [2003] EUECJ C-108/01 (20 May 2003)
		Accordingly, where the use of the PDO 'Prosciutto di Parma' for ham marketed in slices is made subject to the condition that slicing and packaging operations be carried out in the region of production, this constitutes a measure having equivalent effect to a quantitative restriction on exports within the meaning of Article 29 EC.
		The specification of the PDO 'Prosciutto di Parma', by requiring the slicing and packaging to be carried out in the region of production, is intended to allow the persons entitled to use the PDO to keep under their control one of the ways in which the product appears on the market.
		Parma ham is consumed mainly in slices and the operations leading to that presentation are all designed to obtain in particular a specific flavour, colour and texture which will be appreciated by consumers.
	www.worldlii.org /eu/cases/EUECJ/2003/C10801.html (5720 words)

	Allrecipes \| Cook's Encyclopedia \| prosciutto
		Italy's PARMA HAM is the true prosciutto, although others are also now made in the United States.
		Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat).
		This type of Italian ham is also labeled according to its city or region of origin, for example prosciutto di Parma and prosciutto di San Daniele.
	allrecipes.com /advice/ref/ency/terms/8081.asp (183 words)

	SpecialtyFood.com
		Prosciutto, the Italian word for ham, is a term broadly used when describing meats that have been seasoned, salt-cured and air-dried.
		Prosciutto di Parma, also known as Parma Ham, from the Emilia-Romagna region, is branded with a five-point ducal crown, a guarantee that it is certified by the European Community.
		While Parma Ham’s delicate and salty-sweet flavor is complementary to fruits such as melon, mangos or figs, Serrano Ham’s intense, rustic flavor and appearance holds its own alone or shares the spotlight with crusty bread, a glass of sherry or some toasted almonds.
	www.specialtyfood.com /do/news/ViewNewsArticle?id=1481 (1702 words)

	Hormel Foods - Glossary - Prosciutto
		When prosciutto is served raw, it is referred to as "prosciutto crudo" (or prosciutti in plural form), and is most often eaten as an appetizer or an antipasto with other meats and vegetables.
		Prosciutto di Parma (also known as prosciutto Parma, prosciutto Parma style or Parma ham)is a meat that comes from the Parma region of Italy or made in the style and flavor of Parma prosciutto.
		When considered a Parma prosciutto, the meat is seasoned with select spices and herbs and then dry cured for almost a year.
	www.hormel.com /kitchen/glossary.asp?id=33778&catitemid= (306 words)

	Parma's Prides
		Parma prosciutto has been made for centuries of pigs raised in the Parma region (the European Union recognized it with a DOP, (Denomination of Origin Protected), their hams processed under strict rules, cured for at least 12 months.
		While prosciutto includes the sinewy and bony lower part of the leg, culatello is only the higher and inner plump muscle.
		While prosciutto cures in the mountain breezes of the hills south of Parma, culatello matures in the foggy air along the Po River.
	www.siegelproductions.ca /foodfiends/parma.htm (1746 words)

	deseretnews.com \| Prosciutto penne is 'delizioso'
		Penne with roasted vegetables and prosciutto is quick to prepare — it will take only about 30 minutes — but the dish will make a meal with plenty of taste for diners.
		Prosciutto is the Italian word for ham; the name prosciutto di Parma specifically designates an all-natural cured ham from the city of Parma, with only salt added.
		Store prosciutto in the refrigerator; use thinly sliced prosciutto within two days; thicker slices, well wrapped, may be kept about a week.
	deseretnews.com /dn/view/0,1249,565037576,00.html (254 words)

	Gourmet tours
		With the tour of Parma Ham factory, you will attend working of the ham through the salting and fatting, enter in cold stores and in ageing warehouses, control the goodness of the ham with the special knife, sample the produce with a tasting.
		"Vini dei Colli di Parma" (D.O.C.) are produced in the hill country of the Parma’s area between Taro and Enza rivers.
		With the tour of Vini dei Colli di Parma cellar, you will attend wine preparation and bottling, stroll in the vineyard and sample the produce with a tasting.
	www.parmaitaly.com /parmagolosa/inglese.html (315 words)

	The Consortium - News & Events - The Parma Ham Consortium
		The Prosciutto di Parma production companies taking part in “Finestre Aperte” will organize guided tours and tasting sessions to demonstrate the different production phases of Prosciutto di Parma and to tell their guests an ancient story made up of magic and well-kept secrets passed from one generation to the next up till today.
		In the main towns of the festival, there will also be many “Prosciutto houses” real open- air restaurants where it will be possible to taste not only Prosciutto di Parma, but also other specialties of the Emilian cuisine, accompanied naturally by the D.O.C. wines from the "Colli di Parma", the Parma hills.
		A unique occasion to live a few moments in the atmosphere of the ancient places where Prosciutto di Parma was produced so to understand the secrets of its creation.
	www.prosciuttodiparma.com /eng/consortium/news/artI363.php (347 words)

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