Baku Kitchen! An independent reference of traditional food

Prosciutto di Parma

sweet air-cured ham sliced paper-thin

Italy Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Salted and air-dried at least twelve months in the hills south of Parma; Roman writers already praised the cured hams of the area.

Frequently asked questions

What is Prosciutto di Parma?

Prosciutto di Parma is a charcuterie & cured from Italy: sweet air-cured ham sliced paper-thin. Salted and air-dried at least twelve months in the hills south of Parma; Roman writers already praised the cured hams of the area.

Made with

pork

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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