Atlas of Parma Ham Dishes (12)
Bury the meat in a bucket full of salt, and then air-dry or smoke it. Later, the practice of air-drying ham was improved, and the smoking process stopped.
In classical times, ham produced by Parma was one of the delicacies on the table. In fact, the combination of melon or fig and Parma ham may be the root of the Roman diet custom of taking fruit as the first course.
It is said that when Hannibal was stationed in the north of Parma more than 1000 years ago, he supported himself and his troops with local wine, bread and Parma ham. On the main entrance of a cathedral in Palma in the 3rd century A.D./kloc-0, there was a sculpture depicting every month of the year, in which 1 1 month was designated as pig killing day. Traditionally, every pig raised by rural families in Palma will be slaughtered in late autumn. This tradition has been preserved in most areas, but it is also the time to eat pork. Next, there is a man named "maialata"
Five-star Duke Crown Trademark of Parma Ham
During the winter festival, restaurants in all regions offer various pork specialties. Until the19th century, the season of ham making, private families were busy with this matter. Ham is hung on the ceiling of every room, and the residents of Palma use it to eat, sleep and breathe. Finally, home drying was replaced by "apartment" with long and narrow windows, and ham was dried through the circulation of fresh air.