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Many foods we consume now have many names; they might have an English name, a Spanish name, and an Italian one. Yet, these many names might be confusing at times, particularly for foreigners.

Are prosciutto and parma ham the same thing (food) or are they distinct meals?

In essence, parma ham and prosciutto are the same product, yet they are not the same dish. Prosciutto di Parma is a kind of prosciutto.

This article will help you understand the difference between Parma ham and prosciutto.

Prosciutto Vs Parma Ham: The Origin

Both names are Italian; Parma is a city in Italy, while prosciutto is the Italian word for ham. You may already be aware that ham is a sort of pork (a cured pork).

In Italy, the terms are used interchangeably; some call it Parma Ham, while others call it Prosciutto di Parma.

The major reason you’d find Parma in all of the nicknames is because people are referring to a kind of ham (prosciutto) that originated in the Italian city of Parma.

Additionally, there are many various types of prosciutto in Italy; virtually every city has its own variety, and as you can expect, they all taste different. Parma Ham is the most popular of all the types in Italy, and it also tastes fantastic.

Types of Prosciuttos Found in Italy

There are around 10 different types of prosciutto from Italy. The following are the EU designations:

  • PDO Prosciutto di Parma, Italy
  • PDO Prosciutto di San Daniele, Italy
  • PDO Prosciutto Toscano, Italy
  • PGI Prosciutto di Sauris, Italy
  • PDO Prosciutto di Modena, Italy
  • PDO Prosciutto di Carpegna, Montefeltro, Italy
  • Venetian prosciutto PDO Berico-Euganeo, Italy
  • PGI Prosciutto di Norcia, Italy
  • Crudo di Cuneo, PDO, Italy
  • Bosses Jambon (Val dAosta)

It is crucial to note that various Prosciutto variants (designations) from Italy have somewhat varied colors, flavors, and textures.

Hey, they’re all wonderful and delicious. But, the best are said to be Prosciutto di Parma and Prosciutto di San Daniele.

Returning to our original question, is there a substantial difference between Parma Ham and Prosciutto?

Parma Ham Vs. Prosciutto | Key Differences

Parma Ham, as noted many times in this text, is an Italian prosciutto. You may use another kind of prosciutto instead of Parma ham.

Hence, the basic and only distinction here is that prosciutto is a form of cured pig (ham) popular in Italy, while Parma Ham is merely a type of prosciutto.

In Italy, there are many distinct sorts of prosciutto (ham), however there are no various types or variants of Parma Ham. You understand the difference now?

What Makes Parma Ham Special?

Some individuals have said that Parma Ham is the sweetest form of Italian ham. This seems to be related to the ham’s preparation recipe.

Parma ham takes longer to cure since the chefs only use salt in the curing process. Unlike other forms of prosciutto, which are chemically cured.

Also, when compared to other prosciutto kinds, parma ham has the finest quality throughout the years. This is due to the fact that it contains no artificial chemicals or coloring ingredients.

This is also the most costly form of prosciutto available anywhere. Sure, it comes from Parma in the Emilia Romagna area of Northern Italy, but it is also accessible outside of Italy.

It is simply the greatest ham to eat, and it provides a variety of healthful components that are essential to the human body.

Is Parma Ham Healthy?

Hams are generally healthy, and since there are so many varieties, the nutrients you receive vary depending on whatever one you consume. Parma ham (prosciutto di parma) in particular is high in protein and free amino acids.

Additionally, this ham type is abundant in oleic acid, a beneficial mono-saturated omega-9 fatty acid.

Parma ham has roughly 28g of protein per 100g. That’s pretty much it. Yet, at the end of the day, Parma Ham is healthful.

What More?

So, how can we sum up prosciutto vs. parma ham? These are the same thing; when people speak about parma ham, they are referring to a specific sort of prosciutto.

When people speak about prosciutto, they might be talking to parma ham or any of the other nine types of prosciutto (according to EU designations).

This article should have covered all you need to know about prosciutto and parma ham.

Finally, parma ham is the greatest kind of Italian hams since it is created naturally without the use of artificial additives.

The recipe is straightforward and simple to execute. Nonetheless, other forms of prosciutto are wonderful and tasty, so you should try them as well.

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What makes prosciutto different from ham?

Prosciutto is never smoked and is just cured. The curing procedure is lengthy enough that the pig dries out into the distinctive texture of jamon. On the other hand, ham may be smoked or not. This is a question of personal taste.

What is different about prosciutto?

The Italian term for “ham” inspired the name of this thinly sliced and extremely tasty delicacy. The preparation, though, is what puts prosciutto in a class of its own. Prosciutto is dry-cured with sea salt rather than smoked or fried, and is preserved in one of the oldest techniques known to man.

What is the difference between prosciutto di Parma and Piccolo?

I purchased “prosciutto piccolo,” which translates from Italian as “small prosciutto” or “little ham,” according to eHow. The sole distinction between prosciutto and prosciutto piccolo is that prosciutto is bone-cured, while prosciutto piccolo is not.

What is the difference between Parma ham and prosciutto crudo?

What exactly is the difference between Parma ham and prosciutto? We call ham prosciutto in Italian, thus prosciutto di Parma and Parma ham are practically the same product. We may use the term prosciutto to refer to a product that does not have a label or a PDO. Faqs

What’s the difference between prosciutto di Parma and prosciutto?

Although curing for thousands of years, Prosciutto di Parma has always been 100% natural, with no additions, preservatives, or hormones. Prosciutto di Parma is aged twice as long as many other prosciuttos, creating a depth of taste. There is no other prosciutto with the same delicate, savory-sweet flavor and buttery texture as this.

What is the American version of prosciutto?

Country ham is the American equivalent of Italian prosciutto or Spanish jamón.

What are the 2 types of prosciutto?

Prosciutto, which translates to “ham” in Italian, is prepared only from the rear legs of pigs and is aged using a dry-curing process. Prosciutto comes in two varieties: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked but cured.

Is prosciutto just fancy bacon?

Prosciutto is not the same as bacon or pancetta, but we believe it might be misleading since the terms prosciutto and pancetta can sound similar to our non-Italian ears! Prosciutto is prepared from the rear leg of a pig (the ham), and outside of Italy, the term prosciutto refers to cured ham.

Is Prosciutto di Parma better?

Prosciutto di Parma is superior to many other prosciutti available worldwide. In fact, the area is famous for its sweet and salty flavor, as well as its melt-in-your-mouth texture. Maybe this is why the land and its delicacies are so well safeguarded.

What is the difference between prosciutto di Parma and San Daniele?

San Daniele prosciutto is often regarded as sweeter and less salty. Legs are often smaller and have more fat than Parma di Prosciutto. Since San Daniele has fewer producers, it is typically more sought after and hence more costly.

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