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Parma ham is salted twice, grease-sealed with a lard and salt mixture, and then left to cure in climate-controlled rooms. When possible, curing room windows are left open to let in the clean local ...
Parma (Italian: ⓘ; Parmigiano: Pärma [ˈpɛːʁmɐ]) is a city in the northern Italian region of Emilia-Romagna known for its architecture, music, art, prosciutto (ham), cheese and surrounding countryside. With a population of 198,292 inhabitants, Parma is the second most populous city in Emilia-Romagna after Bologna, the region's capital.
In Europe, Italian processing predominates, with well-known dry cured meats such as Parma ham and Vallée d'Aoste Jambon de Bosses, the Speck Alto Adige brand, and so on. Annual production of Parma ham, for example, represents between 9 and 10 million pieces a year, [ 28 ] compared with 4,000 pieces of Jambon des Ardennes.
Next, it is washed several times to remove the salt and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham.
The use of nitrite's precursor nitrate is now limited to a few products such as dry sausage, prosciutto or parma ham. Alkaline polyphosphates: Sodium tripolyphosphate: Increase the water-binding and emulsifying ability of meat proteins, limit lipid oxidation and flavor loss, and reduce microbial growth. Ascorbic acid (vitamin C) n/a
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Parma, a sailing ship built in 1902 and scrapped in 1938; Parma (shield), a Roman shield; Parma, a genus of fish; Parma, a letter of the Tengwar alphabet; Parma wallaby, a macropod; Parma, a planet from the Phantasy Star series mythos; List of storms named Parma, a name used for two northwestern Pacific Ocean tropical cyclones
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