Parma ham: here is a first fun-fact about the name… There are several theories about its origin, but the one validated by the Consortium has it that the name comes from the Latin “perexsuctum”, which means “dried up”. Indeed –…
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The fibula is derived from a piece of horse bone and it is used for the “spiking”, the olfactory test performed during maturation. Share List
The typical Cicciolata is a cooked cured pig meat product coming from Parma’s territory. It was recognised as T.A.P. (Traditional Agri-food Product). It is common for certain pork butchers to pour white wine or Cognac in the dough in order to…
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