Parma Ham vs. Prosciutto: A Guide to Types of Prosciutto

“Prosciutto” is the Italian word for ham, and anything sold under the name “prosciutto” is a ham product of some kind. Prosciutto is far from the only pork product in Italian food. Pork legs, salami, speck, pancetta, guanciale, and lard are all commonly found on Italian menus and in supermarkets worldwide.

Parma ham is prosciutto from the Parma region of Northern Italy—particularly the Langhirano municipality. Diners seek out prosciutto di Parma for its somewhat sweet, nutty flavor. It famously pairs well with Parmigiano-Reggiano, a celebrated cheese from Parma. What's more, the pigs that get turned into Parma ham are fed whey from this same cheese.

Parma ham is a Protected Designation of Origin (PDO) food. This means it can only be produced in the Parma region under the authority of the Consorzio del Prosciutto di Parma. Legitimate Parma ham will have the stamp of the Ducal Crown with the word "Parma" in the middle.

Many different types of prosciutto exist in Italian cuisine.

1. 1. Prosciutto crudo: This air-dried, salt-cured ham is found in Italian delis throughout the European Union and the United States. This ham is favored for its lack of nitrates or artificial preservatives. Butchers typically use sea salt during the curing process.
2. 2. Prosciutto cotto: Prosciutto cotto is prosciutto that is cooked instead of air-dried. This type of ham is low in sodium and may be sold in grocery stores and charcuteries as "deli-style ham."
3. 3. Culatello: Culatello is a type of prosciutto made from small pieces of the pig's hind legs cured in red wine. It comes from the Emilia-Romagna region of Italy. Some purists do not consider culatello to be true prosciutto as it cannot be served in the long, thin slices associated with the iconic meat.
4. 4. Prosciutto di San Daniele: This type of prosciutto is produced in the Frioul region of Italy. During the curing process, these hams are stacked on top of each other, which is said to sweeten the flavor and darken the meat.
5. 5. Prosciutto Toscano: This type of prosciutto is produced in the Tuscany region of Italy. Some Tuscan butchers add pepper, garlic, rosemary, and juniper to the raw ham during the aging process, which can create a drier, zestier final product.
6. 6. Prosciutto di Parma: Prosciutto di Parma, or Parma ham, can only be produced in the Parma region under the authority of the Consorzio del Prosciutto di Parma, and its packaging features the stamp of the Ducal Crown with the word "Parma" in the middle. The pigs raised for Parma ham are fed whey from Parmigiano-Reggiano cheese.
7. 7. Prosciutto di Modena DOP: This variety of prosciutto is made in the hills and valleys around the Panaro River basin. This includes charcuteries in the provinces of Bologna and Reggio Emilia.

Parma ham has an iconic flavor because it is only made from Parma-raised pigs, which are fed a special diet that includes whey made from local Parmigiano-Reggiano cheese. When served a la carte, Parma ham exhibits a nutty, creamy flavor that stands out from other types of prosciutto.

However, when serving prosciutto with other ingredients such as cantaloupe or mozzarella cheese, you may get similar enjoyment from other types of Italian prosciutto. You can also venture beyond Italy to nations like Spain for similar ham products. Spanish jamón Iberico (also called jamón Serrano or Serrano ham) is less fatty than Italian prosciutto and may have a more intense pork flavor.

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