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Technical Fact Sheet (specifications Short Version).pdf

Technical_fact_sheet_Parma_Ham_ENG_17.02.2016.pdf
Preview of Technical fact sheet (specifications short version)
🔗 Source: prosciuttodiparma.com
📊 Size: 281 KB
👤 Author: Lenovo User
⬇️ Downloads: 47

Summary

Parma Ham is made from fresh legs of pigs born and reared in 10 regions of central and northern Italy, with characteristics including:
- Age: at least 9 months
- Weight: 160 kg ± 10%
- Iodine number: ≤ 70
- Linoleic acid content: ≤ 15%
- Fat layer: 15-30 mm
- Minimum weight of fresh leg: 10 kg
The manufacturing process involves salting, resting, washing, drying, pre-curing, and curing, with a minimum curing time of 12 months, and the finished product has characteristics including:
- Weight: ≥ 7 kg
- Colour: red-pink with white fat marbling
- Aroma: characteristic
- Moisture: 59.0-63.5%
- Salt: 4.2-6.2%
- Proteolysis index: 24-31
The product is recognized by a five-pointed ducal crown with the word PARMA fire branded onto the skin, and has a shelf life that varies depending on the type of packaging and storage conditions.

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Description

Parma Ham is made from fresh legs of pigs born and reared in 10 regions of central and northern Italy, with characteristics including:
- Age: at least 9...

Technical Information

  • File Format: PDF
  • File Size: 281 KB
  • Pages: 2
  • Language: EN
  • Author: Lenovo User
  • Total Downloads: 47
  • Last Updated: 3 hours ago

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