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: 51

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.

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: 51
  • Last Updated: 5 hours ago

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