Parma Ham VS Prosciutto: What is the Difference? Or are they the Same?

As a chef, I have been asked countless times what the difference is between Parma Ham and Prosciutto.

You see both Parma Ham and Prosciutto written on everything from menus to recipes and you will even see it written differently on two similar-looking products at the grocery store.

The simple answer is that Parma ham is a type of Prosciutto. Essentially, prosciutto means ham in Italian, and there are many varieties of prosciutto made in Italy.

To answer this question properly, we will have to take a deeper dive into the topic. What makes each type of prosciutto special along with what type you should use in a recipe can vary greatly depending on where they are made and the techniques they use in their production.

Not all prosciutto are created equal, so dig in and be prepared to learn about Italy’s beloved hams.

What is the difference between Parma ham and Prosciutto?

PARMA HAM	PROSCIUTTO
a type of prosciutto made in Parma, Italy	any type of ham produced in Italy

While there are many types of prosciutto produced in Italy, very few are made in the regions that have the tradition of producing extremely high-quality hams.

When you see the Ducal Crown stamp, you can be assured that you are receiving the best prosciutto in Italy which is Prosciutto di Parma. 

You can go to any grocery store in Italy or the United States and find packages simply labeled as prosciutto.

This lets you know that the ham enclosed is not of the same quality or is not from one of the regions that produce amazing hams like the one listed below.

If it is from one of these regions, it would be proudly labeled as such. Not all prosciutti are created equal and you will have to pay a premium for the good stuff.

Is Parma Ham the same as Prosciutto?

Let’s go back to the start and explain what a prosciutto/ ham is and how it’s made to understand how the various types are differentiated. 

Prosciutto in Italy encompasses any type of ham produced in the country. This means that all types of prosciutto are salted to cure and preserve the meat. There are two main types:

Prosciutto Crudo

Raw pork that is cured and aged

This classification is made up of many different raw cured hams ranging from smoked to other types that are stuffed into pig bladders (Culatello).

Prosciutto Crudo, which translates to raw ham,  is allowed to age for up to 3 years where its porky flavor and aromas deepen. 

What differentiates most of the Prosciutto Crudo are small regional variations ranging from what the pigs are fed to slight variances in technique.

Outside of these smaller details, they all follow a similar type of production.

How is Prosciutto made?

1. They start by salting the legs of the pig either manually or mechanically. 

2. Next, they hang between 2 to 3 months to let the salt absorb. During this process, the pork releases its moisture which keeps the pork from rotting and keeps the prosciutto safe to eat when raw. 

3. The legs are then washed removing any bacteria and excess salt.

4. They are then hung again which makes the skin and exterior fat start to form a hard skin.

5. At this point, the exposed meaty section at the top of the leg is coated in kidney fat that is mixed with salt and pepper and sometimes wheat or rice flour to protect the leg from bad bacteria during the long aging process.

6. The legs are then left to hang and age. How long they age can vary by type, ranging from just 5 weeks for Speck and up to 3 years for Prosciutto di Parma.

Prosciutto Cotto

Salt cured then steamed to cook

This type of prosciutto is fairly new relative to how long the raw versions have been around in Italy. Prosciutto Cotto, which translates to cooked ham, only makes up a small portion of all prosciutto production.

How it’s made: Hind legs of pigs are meticulously deboned and the excess fat is removed before it is mechanically massaged with a combination of salt, pepper, juniper, clove, garlic, and bay leaves.

The legs are left to cure for several days before they are steamed at around 160 degrees which slowly cooks the meat while retaining its moisture. 

What is Parma ham?

Parma ham or Prosciutto di Parma is widely considered to be the king of all hams and is prized for its texture and unique flavor. This Prosciutto is only produced in Parma, Italy between the valley floor to a max of 900 meters elevation up in the hills. 

This geographical specification and its proximity to the coast allow for near-perfect conditions for aging hams.

They even design all of the curing rooms so that the screen-covered windows can be opened which allows for the coastal breezes to dry the hams as they cure.

Prosciutto di Parma has a few other key factors that make these hams unique and one of the most prized in Italy:

1. They are only allowed to use pigs from central to northern Italy that are slaughtered at 1 year and 9 months of age. 

2. They can only use harvested sea salt from the east coast of Italy for the curing process.

3.  The most important factor in the final flavor comes from the pigs being fed the leftover whey from the production of Parmigiano Reggiano. The cows eat fresh alfalfa that flavors the whey that the pigs eat which gives a special flavor to the prosciutto. 

4. Lastly, the hams can be aged as long as 3 years and must be aged at least 400 days to get the official five-point Ducal crown stamp. This signifies that the Consorzio del Prosciutto di Parma has certified that the Prosciutto meets the highest standard to bear this special brand. 

What does Parma Ham taste like?

The main reason Italians love Prosciutto di Parma is its nutty and delicate flavor. The pork is the star of the show as these special producers use zero herbs or spices outside of salt as a flavor enhancer and cure for the meat.

Why is it called Parma Ham?

“Parma” is the name of the municipality within the region of Emilia Romagna, one of the best food cities in Italy. The second part, “ham” was utilized by marketers and companies that understood that the name was more identifiable and relatable for Americans. 

What makes Parma Ham special?

This special variety of prosciutto can only be produced in Parma, Italy under very strict guidelines and it must be certified by the Consorzio del Prosciutto di Parma in order to be labeled as Prosciutto di Parma.

Every single one of the 8 million-plus legs of prosciutto is manually checked to verify that they are of the highest quality.

Is Parma Ham unhealthy?

Prosciutto is relatively low in saturated fat compared to other cured meats like bacon or guanciale. This cured meat is also high in protein, oleic acid, amino acids, and healthy unsaturated Omega 9 fatty acids.

The one downside is that Parma ham has a high salt content with just two slices accounting for 29% of your daily allowance. 

Is Parma ham raw or cooked?

Parma Ham/ Prosciutto di Parma are raw, uncooked, cured hind legs of pork. This product is completely safe to eat when stored properly without cross-contamination from uncooked raw products. 

Do I have to cook Parma Ham?

Parma Ham is at its best when simply sliced very thin and eaten with some Parmigiano Reggiano cheese. You do not need to cook Prosciutto di Parma and many would argue that cooking it in any way is a waste of this beautiful product. 

What is Prosciutto?

Prosciutto is the Italian generic and singular name for any type of ham. When speaking about multiple types of prosciutto, you would use prosciutti which is the plural form. 

Generally in places outside of Italy, when you see prosciutto on a menu or packaging, it is referring to the raw and salt-cured version and not a cooked ham. 

Types of Prosciutto

1. Prosciutto Cotto

This is a herb-seasoned and salt-cured boneless ham that is cooked in low-temperature steam. This is similar to an American ham but without the sweetness coating or smokiness.

2. Culatello

This is by far the most expensive ham produced in Italy. Only thigh meat is used and is seasoned with salt, pepper, and garlic. It is then stuffed into a pig bladder where it will cure exposed to natural sunlight and humidity for 10 months. The best Culatello comes from the town of Zibello and is served in simple preparations to preserve its delicate flavor.

3. Speck

This raw smoked ham is produced in the Alto Adige region of mountainous Northern Italy. The meat is seasoned with salt, pepper, juniper, and bay leaf before being hung to cure and smoke. It is said that it tastes of the Dolomites mountains.

4. Prosciutto di San Daniele

These amazing cured raw hams are made in a very similar fashion to Parma ham but they are produced exclusively in San Daniele in Northeast Italy. This region’s unique microclimate and moisture absorbing soil are perfect for making top-level hams.

5. Prosciutto Toscano

This is another traditionally produced raw cured ham that follows a similar preparation to Parma ham and San Daniele with a subtle variance in how it is cured. In addition to salt in the cure, the Tuscan Prosciutto makers add some juniper, black pepper, and rosemary.

This plays a small role in its final flavor, but like all the other high-quality hams, the region’s microclimate has the biggest effect on what it tastes like.

6. Prosciutto di Parma

This is the actual name of Parma ham that is used by Italians. Parma ham is what it’s called by Americans and the British.

7. Prosciutto di Modena DOP

These raw cured hams are produced in the valley and hills surrounding the Panaro river. Although this area of Modena is just 30 miles from Parma, the flavors are truly unique. 

Is Prosciutto saltier than Parma Ham?

There are a lot fewer regulations for the production of any product that is labeled only as prosciutto than one that is labeled or stamped with its regional certification.

This means that the individual producer has more liberties to adjust the length of time that the legs of pork are coated in salt.

This can lead to a product that is saltier or less salty than Parma Ham.

Can You Substitute Prosciutto for Parma ham?

You can certainly substitute other high-quality prosciuttos for Parma Ham, but the subtle nuances of the flavors and aromas will be different.

On the other hand, you shouldn’t substitute a lesser quality or generic prosciutto for Parma ham as the difference will be noticeable in any raw application.

Where this may vary, is when the intended purpose is to cook the prosciutto like on a pizza. The beautiful but gentle flavors and aromas of Parma ham are easily lost when it’s buried by other big flavors. 

In Summary: Prosciutto vs. Parma Ham

At this point, you should know the difference between Parma ham vs. Prosciutto. If you are still unsure, the best way to find out would be to go to your local Italian deli or gourmet grocer and order some slices of Parma Ham and other varieties of Prosciutto. 

Even though they are all called Prosciutto in Italy, they will have different subtle variances, and some will be flat-out mediocre at best. There is a reason that Prosciutto di Parma a.k.a. Parma ham is considered one of the best in the world. 

We highly recommend you plan a trip to Emilia Romagna in northern Italy to visit the city of Parma yourself. You can even book a trip to visit one of the Parma Ham producers in the hills outside the city. You will get to taste the prosciutto while learning how this historic product is produced.

Related: How do Italians eat Pizza?