A couple of days ago, Erika of In Erika’s Kitchen asked chef, restauranteur and KCRW’s “Good Food” host, Chef Evan Kleiman, why we are not making quality prosciutto here in the States. Prosciutto along the ranks of that from the region of Parma. Parma, located in the Northern half of Italy, is one of the top producers of quality prosciutto. Thanks to the Parma Ham Consortium, along with the Protected Denomination of Origin (P.D.O.) the region has a cultural and legal protection over the production of its product. Due to the layout of the Apennine mountains, the surrounding hilly landscape and pigs chosen and bred by authorized breeders, Parma ham is a result of several unique factors that make it stand out among other cured meat producers. After a couple of hours learning more about Prosciutto di Parma with Evan Kleiman, we were given a rundown of the specific elements that contribute to the making of Parma ham that make it stand out in a class all its own.
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