Hungry revelers bound for the annual Parma Ham Festival in Italy this fall can expect an even bigger celebration as the consortium responsible for safeguarding and protecting the quality of the dry-cured ham celebrates its 50th anniversary.
This year marks the Prosciutto di Parma Consortium's 50th year of making sure that the legs of pork which claim to be parma ham comply with their strict production and quality standards before being firebranded with the five-pronged crown logo.
Hams are made from the rear haunches of the pig and curing is carefully controlled so that meat absorbs only enough salt to preserve it.
Once the ham is completely cured, it will have lost more than a quarter of its weight through moisture loss which concentrates the flavor.
At the 16th annual Parma Ham Festival, meanwhile, ham factories in the area will open their doors to the public, teach visitors about the production process and host free tastings.
More program details will be released later this summer.