Parma ham is made from the rear haunch of the pig. Curing this piece of pork is a long and painstaking process, because curing must be controlled carefully so that the ham absorbs only enough salt to preserve it. By the end of the drying process the Parma ham loses more than a quarter of its weight in moisture, but gains its distinctive aroma and robust flavour. Serve thinly sliced as part of your antipasti platter, or alternatively, combine thin slices of this Italian speciality with chunks of melon, roasted peach, a few leaves of rocket, parmesan shavings and a drizzle of olive oil.
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