The rich tradition of salumi (salt pork) in Parma


In the province of Parma there is age-old tradition of breeding of pigs and transformation of pork. Herds of swines at long hairs pastured in the woods of the territory still before the advent of the Romans. The thighs of these animals salted and seasoned were appreciate since that times. There is therefore a great tradition behind the technological and industrial transformations in the modern workmanship of the salumi in Parma. The prince of these products is the ham, that hasn’t made great changes in its workmanship by the antiquity times. The thighs of swine, treated and massaged with doses of salt proportionate to their weight, are washed, dried and put in special places for 10-12 month, that is the minimum period of seasoning. The ground pepper is the only spice used; it is inserted into the “sugna”, a mix of swine fat, salt and flour that covers the part of the thigh without the hide. This to prevent dehydration and contamination of the meat. The sweetness and the flavour of the Parma ham DOP depends on various factors: the first is the use of swines of big ransom, enough mature and fat to limit the necessary quantity of salt to the conservation. Other important factors, up to the introduction of the technology of refrigeration, are the environmental and climatic factors of a hilly zone of Parma that goes from the Val of Enza to the Val Parma. In these valleys you can smell sea wind that comes from Versilia and the valley of river Magra; this is essential for dry up and enrich the hams with aromas of sea. In the “Low of Parma ” it is the damp climate one of the principal factors for the production of the “Culatello” DOP of Zibello, a real masterpiece of the “norcineria” (salted pork production). Typical workmanship of the low lands bordering the river Po, between Polesine and Colorno, the Culatello is done with the back of the thigh of swines exclusively raised in Emilia Romagna and Lombardy.

pagint_norcin_1 Unlike the ham, also appreciated , the part of thigh to produce the culatello is completely private of the hide, then salty, peppery and tied up to be bagged in a bladder of pig carefully washed . the tying is one of the fundamental operations for the result of a good product; with its characteristic plaiting the culatello , once seasoned for at least 12 months, derives its form to pear. Why the culatello is the more noble meat in the world? Because has an handicraft workmanship, that sacrifices a whole thigh of pig for its realizing , but primarily, because has a long seasoning in damp and fresh wine cellars, that transmit to the meat a delicious fermented fragrance “d’ formiga” (as it is used to tell the local vernacular). This product is protected by the “Slow Food” movement and honored of the Denomination of Protected Origin of the European Community. to keep the quality high of culatello, from well 32 years was formed in Soragna, under the aegis of Prince Diofebo Meli Lupi, the Brotherhood of the Culatello Supremo. every year we have an unusual challenge among the best handicraft culatelli that are made exclusively from amateur for their own personal consumption .

Parma has also others traditional specialties of great quality, as the Shoulder of pig raw or cooked, to consume hot or cold with bits of dough of bread fried. To stay in the territories of the Low one, can find always the strologhino, a salami fresh fact with the clippings of the meat of culatello; the crook, one of the most unusual and difficult salamis to be realized of the whole tradition padana: a big salami to form of pear from I mix him and a seasoning of about 130/150 days that you/he/she can also be eaten cooked. Then, there is a typology of products of the norcineria, typical of Parma, to consume after long cooking: the so-called one “priest’s hat”. It is excellent in the cold and misty winters, with mashed potatoes or savoy cabbage stewed in bittersweet. Returning toward the hills we still find a product that has received the mark DOP of the European Community, the salami Feline type, that takes the name from the homonym country to south of the city near the Val Baganza. Last, but not least is the Culaccia, the part of the culatello of the pig thigh, that is produced with the hide with the same procedures of the Parma ham


Esperti del turismo Eno-Gastronomico della “Food Valley”

L’idea di fondare la Parma Travel Food nasce dal desiderio di condividere con altri alcune passioni coltivate nel tempo per la buona cucina, il buon vino e per i prodotti alimentari della propria terra. vasta conoscenza del territorio parmense, delle sue piccole realtà produttive a conduzione familiare e della ristorazione tradizionale, che ancora produce interamente da sé i propri tesori culinari, formano una combinazione d’esperienze che Parma Travel Food mette a disposizione di quanti siano alla ricerca di cose autentiche, belle e buone.