Another food you must try in Parma is the local cured ham, Prosciutto di Parma. Parma's Prosciutto is the gold standard for salumi. The hams are cured and aged in temperature and humidity controlled rooms for at least 10 months. The result is a salty, sweet, piece of meat that is sliced razor thin and can be eaten all by its self, or as a part of many regional dishes. It is delicious served simply over a plate of summer melon. As far as salumi goes though, Culatello is king. Unfortunately government regulation on the production of Culatello has driven it nearly to extinction, but there are still rogue producers who cure the meat in cellars. Culatello differs from Prosciutto in that it is made from the fillet cut of the ham as opposed to the whole ham. If you can get your hands on some genuine Culatello, do it, because it is next to impossible to find in the U.S. and can go for around $60.00 a pound.
