There are different versions of the origin of the name “Ham.”

One of these states that the name comes from the Emilian dialect “pàr-sùt,” meaning “seems dry.”

The dry appearance is due to 3 processing steps: salting, resting and curing.

The combination of these 3 cycles causes the meat to lose about 20% moisture.

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Do you want to discover the legend about the connection between the leader Hannibal and Parma Ham? Keep following us and you will find out!

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You can find San Nicola PDO ham and all San Nicola cured meats at www.parmaegusto.com