The name "Parma ham" is exclusively reserved for hams bearing the ducal crown, the indelible and unique brand given at the end of the ageing period. The final branding, however, is only the last step of a long identification process which leaves on the ham, at every step, the "signature" of each operator.

It begins with the breeder who puts a special tatoo on both legs of the young pig within 30 days of birth, showing his identification code and a special code indicating the month of birth of the animal.

It continues with the slaughterhouse where every fresh trimmed leg is checked and branded with a mark permanently identifying it. The mark has the initials "PP" and the slaughterhouse identification.

Then there is th metal seal made up of a circolar crown showing the C.C.P (Consorzio Prosciutto Parma) initials and the date of the beginning of curing

Finally, the five-point ducal crown brand shows the identification code of the producer where the curing has been carried out. It is stamped under the strict control of the I.P.Q. inspectors and is the final guarantee of the quality of the ham.

THE BENEFITS OF PARMA HAM
Recent publicity aimed at preventing certain diseases suggested that we should reduce or even eliminate animal fats from our diet and limit the consumption of "red" meat in general.
We need to clarify this situation because of important and scientifically proven changes in the composition and features that some foods have undergone, (e.g. pork). On the basis of new information genuine Parma ham has been reconsidered.
The analysis of more than 1,600 samples, with an average curing period of 13 months, carried out at the laboratories of the "Experimental Station of the Preserved Food Industry" and the "Rei Laboratory" in Parma, has given the following new results:

PARMA HAM COMPOSITION

Average values of conrcerning 100 gr. of lean Parma Ham (without external visible fat)*		Average values 100 gr. of Parma Ham with fat
Water	61.80 %	Water	50.84 %
Proteins	26.87 %	Proteins	22.75 %
Salt	5.97 %	Salt	4.84 %
Fat	3.46 %	Fat	21.01 %

* Source: Experimental Station of the Preserved Food Industry-Parma
- Note that reduced lipid content (fats) equal to 3,46%.

Calorie content - On the basis of the reduced lipid content which, in ham with fat does not exceed 21%, the calorie content of 100 gr. of ham falls from 370 Kcal (the previous value) to about 280 Kcal. Lean ham (without external visible fat) falls from 210 Kcal to about 138 Kcal.

Cholesterol - The cholesterol content is actually 76mg, much lower than the previously reported value of 92 mg per 100 gr. of ham. This means it is comparable to the cholesterol content of beef, veal, chicken or rabbit.

Protein content - During the curing the enzymes in the lean part of the ham start a process of protein pre-digestion: the protein molecules are progressively "fragmented" and liberate separate amino acids.
From a nutritional point of view Parma ham is an easily digestible food and better for our digestive process than other meats. Parma ham is rich in free amino acids, more than 12% of the total protein content.

Mineral Content - 100 gr. of Parma ham contains a high amount of phosphorus (from 1/4 to 1/6 of the daily requirements) and of potassium, irons and zinc.

The nutritional qualities of Parma ham; the fact that there are no additives (except for salt!), its easy digestibility and its good flavour makes it an excellent food for everyone, from children and teenagers to old people, from athletes to those who have to follow a special hypocaloric diet.
This is why Parma ham is no longer just an appetiser or a snack, but can be a real "main course" which is light and nutritious.