Visual analysis

External structure: should be pear-shaped and the sugna should cover the cut completely; the skin of the leg should be uniform.

Color of the fat: should be white, possibly with delicate rosy veins.

Color of the meat: red to pinkish, uniform in all respects.

Structure of the slice: press with your fingers the fatty part and the lean part in order to evaluate humidity and fattiness. Both parameters should be modest, not excessive.  In addition, the slice should not have shiny surface and through the center of the Prosciutto di Parma slice should be passing a spine of clean, white, soft fat.

Analysis of taste and aroma

Aroma before tasting: should be fragrant, delicate, sweet, and harmonious.

Tasting instructions: place in your mouth a sample of Prosciutto di Parma and chew it through several times to warm it up and create a ball.  Pass the ball from left to right in your mouth, look for, and evaluate the intensity of the product's sweetness.  Flavor should be slightly salty, fresh, harmonious, and slightly pungent in the throat, with possible slight bitter notes. 

Aroma after tasting: after you have swallowed the ball of Prosciutto di Parma, close your mouth and exhale with your nose in order to identify the aromas and aromatic after-tones, and to evaluate their quality, intensity, and endurance.

Texture: evaluate the meat's resistance to chewing which should be minimal.  The desired texture is one of balanced tenderness.

Positive qualities to look for: weight of a boneless piece of Prosciutto di Parma should be at least 8 kilos (11 lb).  The color of the cross-section should be uniform and range between pink and red, with white marbling of fat.  Aroma and flavor should be delicate, not too salty, fragrant, and representative of the product. 

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