| Headword | Ham from Parma |
| Domain and subdomain | Nutrition – meat |
| Grammatical label | Noun, sing. |
| Definition | It is the cut of meat of the posterior limb, the thigh, of the pig salted and dried off (raw ham), or immersed in salt solution and cooked in a pressure cooker (cooked ham). It is a dietary product to be sliced and combined with other food. (1) |
| Note | PDO Ham from Parma is the typical product of Emilia-Romagna, of the areas between Parma and Enza river. This cold cut is famous worldwide and it distinguishes itself for the nutritional peculiarities but also for the “ducale” crown, its famous mark, stamped with fire on each ham. Parma ham is a raw ham with a sweet and refined flavour, rose-coloured and it is a food with low calories. The pig used for its production must ascribe to certain requirements of origin and race, then the fresh thigh is put in cooling cells in order to be trimmed more easily and give it the round form like a chicken thigh. (2) The importance of this product manufacture is that they only use salt and leaf as additives (no nitrate, nitrite or something else). This manufacture makes it a genuine and natural product. It is combined with several food, like melon and other cold cuts and it represents the filling for “tortellini”. (3) |
| Context | The process of making Parma Ham couldn’t be simpler: ham, salt, air, time and of course centuries of tradition and the skill, passion and expertise of the artisans who make it. (4) |
| Phonetic transcription | [ hæm frəm ‘parma] |
| Synonyms/Variations | Sometimes we also find the Italian version “Prosciutto di Parma”. (5) |
| Etymology | Old English ham, hom (originally denoting the back of the knee), from a Germanic base meaning ‘be crooked’. In the late 15th century the term came to denote the back of the thigh, hence the thigh or hock of an animal. (6) Parma is a city of the Italian region Emilia-Romagna. |
| Product image |  (7) |
| Equivalents | ITA Prosciutto di Parma ESP Jamón de Parma FRA Jambon de Parme RO Prosciutto di Parma |
| Note of the equivalents | The noun of the product is translated, the place of production is kept in Italian. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di Studi Linguistici e Culturali |
| Date | 04/08/2021 |
| Last modified | 25/04/2023 |
| Author Revisor | Margherita Baroni Chiara Buschi Gloria Zanella |
| Sources | 1) Dizionario Italiano – Il Sabatini Coletti 2) http://www.prosciuttodiparma.com 3) www.magnaparma.com/it/prosciutto-di-parma 4) https://fussfreeflavours.com/how-parma-ham-is-made/ 5) https://www.google.com/search?q=ham+parma+gov+uk 6) https://languages.oup.com/google-dictionary-en/ 7) https://www.google.com/imgres?imgurl=https%3A%2F%2Fasporto.pianurainn.it%2Fwp-content%2Fuploads%2F2020%2F04%2Faffettato_prosciutto_crudo.jpg&imgrefurl=https%3A%2F%2Fasporto.pianurainn.it%2Findex.php%2Fprodotto%2Fprosciutto-crudo-alletto%2F&tbnid=yw4QTGMJ07dq_M&vet=12ahUKEwj6jp3O4IXyAhVGwgIHHbKJA1kQMyglegUIARDnAg..i&docid=uGVHZIGIEPVvfM&w=353&h=246&q=crudo%20di%20parma%20&ved=2ahUKEwj6jp3O4IXyAhVGwgIHHbKJA1kQMyglegUIARDnAg |
