Talk:Parma ham

Parma ham

Discussion moved from User talk:J3133.

Parma ham is a specific type of Italian dry-cured ham, not a generic term for all Italian dry-cured hams. There are actually strict laws (at least in the EU) on what can be labelled "prosciutto di Parma", among them being that is has to be made in the Parma region. A "prosciutto di San Daniele" is also an Italian dry-cured ham, but is made in a different region and has a slightly different preparation procedure, and there's also other types of prosciutto from other regions not as all-known outside Europe (e.g. prosciutto Toscano). (And by the way, in Italian, prosciutto is just a generic word for any kind of ham.) The dog2 (talk) 15:44, 8 February 2025 (UTC)

@The dog2: I am not disputing the definition in use; you are free to change the entry. J3133 (talk) 16:06, 8 February 2025 (UTC)