Considering the position of the territory of Parma, nestled between the Po Valley and the foot of the Tuscan-Emilian Apennines, the influence of the sea on these lands is often underestimated. Hidden beyond the mountains, far from the fog that covers the plain in winter.
But it is thanks to the wind that blows from the Tyrrhenian Sea, which runs through the Parma valleys after climbing the mountains, caressing the woods and stealing its aromatic essences, reaching the first plain, that Prosciutto di Parma gives life to its soul.
Here the air of the Parma hills, perfumed by the pinewoods of Versilia and by the chestnut woods, loses its salty taste against the karst mountains of Cisa and acquires the indispensable characteristics to obtain the real Parma Ham. It is the so-called Marino, the wind that comes from the sea, which is allowed to enter where the hams are to season by literally opening the windows.
This dry wind blows in any month of the year, being weaker in winter, spring and autumn and stopping in areas near the coast without going further. While it is in the period between May, June, July, August and partly September that the wind, blowing impetuously, reaches the rolling hills of Parma.
An essential condition to obtain Crudo di Parma is therefore that the entire production process takes place in a “typical area”: an extremely limited area that includes the territory of the province of Parma located south of the Via Emilia at a distance of at least 5 km from it, up to an altitude of 900 m., bounded to the east by the river Enza and west by the river Stirone, places where the Marino arrives from the sea after an impervious path.
The Marino is thus discovered to be the true invisible secret of the Parma Ham PDO, but which we can grasp and savour after its long journey, through one of the unique gastronomic treasures of this territory.