OK if long-aged
Long-aged dry-cured ham (12 months or more, such as Parma or Serrano gran reserva) presents a very low risk of toxoplasmosis contamination: studies have shown the absence of viable parasites after this aging time (Genchi et al., 2017).
For shorter-aged dry-cured hams (commercial dry-cured ham), the risk is not entirely excluded. If in doubt about the aging duration, prior freezing (-20°C/-4°F for 3 days) inactivates the parasite.
The risk of listeriosis is very low for all dried cured meats, due to their low water activity.
To learn more, read our comprehensive guide: everything you need to know about this food during pregnancy
Long-aged dry-cured ham (12 months or more, such as Parma or Serrano gran reserva) presents a very low risk and can be eaten. For shorter-aged hams, prior freezing (-20°C/-4°F for 3 days) inactivates the toxoplasmosis parasite.
The main risk is toxoplasmosis for shorter-aged hams. The risk of listeriosis is very low for all dried cured meats due to their low water activity.
Parma ham, aged at least 12 months, presents a very low risk. Studies have shown the absence of viable parasites after this aging time. It can be eaten with caution during pregnancy.
Serrano gran reserva ham (aged 15 months or more) is comparable to Parma ham and presents a very low risk. For shorter-aged Serrano, prior freezing is recommended.
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