Parma ham

From Parma (“city in Italy”) + ham.

Parma ham (countable and uncountable, plural Parma hams)

1. Prosciutto, especially the type associated with the cuisine of Parma.
   • 2007, World Trade Organization, chapter IC, in Dispute Settlement Reports 2005‎, volume XIX, page 9228:

     Secondly, the Panel's reasoning appears to be based on an implicit similarity between the products at issue, on the one hand—that is, frozen and salted chicken cuts—and products such as Parma ham, prosciutto, and jamón serrano, on the other hand.

   • 2010, Darwin Porter, Mark Baker, Danforth Prince, Frommer′s Europe, page 1021:

     If you want a more substantial meal, we recommend you start with the seasonal green salad with melon and summer herbs, or cured Parma ham slices in a roulade with walnut-oil vinaigrette.

   • 2010, Fidel Toldrá, M. Concepción Aristoy, “Chapter 20: Dry-Cured Ham”, in Fidel Toldrá, editor, Handbook of Meat Processing, Wiley (Wiley-Blackwell), page 354:

     For instance, in the case of Parma hams, the amount of salt to be added is proportional to the weight of the ham.

   • 2011, Christopher Wadlow, chapter IC, in The Law of Passing-off: Unfair Competition by Misrepresentation‎, page 310:

     Since hardly any Parma ham sold in England was actually sliced in the presence of the consumer as Italian law required, it would have been difficult or impossible to say of any Italian Parma ham producer that he had goodwill at the retail level in England at all.

   • 2015, Craig Whitson, Tore Gjesteland, Mats Widén, Kenneth Hansen, Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite, Agate Publishing (Surrey Books), unnumbered page,

     Also, the feed that is given to the pigs destined to be Parma hams is different.