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Designation of Origin "Prosciutto di Parma" Making a Parma Ham is a long and painstaking process. To cure a leg of pork with pure sea salt in order to keep the meat as sweet - tasting and as supple as possible. The hams are made from the rear haunches of the pig. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour. The meat becomes tender and the distinctive aroma and flavour of Parma Ham emerge.
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
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