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Click to watch ↑ Xinhua reporter takes you to experience Parma ham
The EU-China Agreement on Geographical Indications, which took eight years to negotiate, entered into force on March 1.
Geographical indications are indications that identify the origin of a product from a certain region and are also an important type of intellectual property. The first batch of mutually recognized geographical indications under the EU-China Agreement on Geographical Indications was about 100 each. The entry into force of the agreement will help promote well-known European products in the Chinese market, and will also make it easier for Europeans to buy authentic Chinese goods and promote trade and cultural exchanges between the two sides.
Xinhua News Agency reporter found selected well-known products from all over Europe and launched:
Eu-China GiTA Series Of Media Products
Take you through European cuisine
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Episode 3: Parma Ham
The history of Parma ham dates back to the Roman period. Centuries of improved craftsmanship and the unique climatic conditions of the Parma region have made Parma ham a gem in the Italian gastronomic kingdom and loved by people all over the world.
The four ingredients that are essential for the production of Parmesan ham are: pigs from Italy, sea salt, air and time. According to the regulations, additives such as pigments, nitrates and nitrites are absolutely prohibited.
Making Parma ham is a long process, starting with the fresh pork leg being cut into a shape suitable for making ham.
Cover the pork leg with sea salt
It is then placed and suspended in stages in a cold room with different temperatures and humidity. A continuous and stable air drying process is carried out in the dry room. By the end of this stage, the exposed fleshy skin will dry out and harden.
At this time, a mixture of minced lard and salt should be applied to the skin of the meat to soften it and prevent the outer layer from drying out too quickly.
After a period of air drying, the ham is transferred to the cellar, where the air is thin and the light is insufficient, and the ham is hung on the shelf until it is fully mature.
In the end, a well-made ham loses more than a quarter of its weight due to moisture loss, while the flavor is concentrated, the flesh becomes soft, and the unique aroma and flavor of Parma ham is emitted. From the time of salting, the whole process takes at least one year, and in some cases as long as three years.
Because Parma ham itself is delicious, the best way to taste it is to cut it into thin slices and eat it straight.
Simply pairing a few slices of Parma ham with bread and placing it on a plate makes it a classic Italian appetizer.
You can also eat it wrapped in fresh figs, melons, pears or other seasonal fruits you like, very juicy and delicious!
Parma ham and a variety of foods can be made into a good combination. Diners may wish to give it a daring try and create their own unique Parma ham recipe
Photography: Cheng Tingting, Alberto Linglia
Editors: Huang Xiaoyong, Wu Jingdan, Zhang Fan, Rong Hao
Produced by the Photography Department of Xinhua News Agency
Produced by Xinhua News Agency's International Communication Integration Platform