Berlitz Pocket Guide Bologna (Travel Guide eBook) by Berlitz Publishing

Author:Berlitz Publishing
Language: eng
Format: epub
Tags: Travel, Italy
Publisher: APA
Published: 2019-07-17T16:00:00+00:00

Crudo di Parma (Parma Ham and locally simply known as prosciutto crudo) and Parmigiano, the hard sharp-flavoured cheese, are intricately linked because the whey – the waste product from Parmigiano-Reggiano production − forms part of the quality fodder of the special pigs that produce Parma ham. True Parma ham is branded with the five-pointed crown of the medieval dukes of Parma and is produced in the Langhirino hills south of Parma. Here the raw hind thighs are hung in drying sheds for up to 10 months. The air that blows through the sheds is said to impart a sweet flavour to the meat – unlike cheap, mass-produced prosciutto crudo which is injected with brine and artificially dried to speed up the curing process. Try it as a starter, sliced into wafer-thin slivers for eating with bread, melon or figs. End your meal perhaps with slivers of superior Parmigiano-Reggiano, the king of Parmesans, which is especially delicious with apples, pears or a good red wine. To meet the master cheese-makers and taste their products visit www.parmigiano-reggiano.it.

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