Cured Parma Ham - Prosciutto crudo di Parma

Cured Parma ham also known as “Prosciutto di Parma”, represents the excellence in the pork meat processing. The place of origin where Parma Ham can be made is in the hills south Parma. The entire production line must be located within this area, which has a special microclimate ideal for the drying of Parma ham. The wind coming from the nearby Tirrenic coast, crosses the Apennines where it loses its saltiness and dries, giving a unique sweetness. The production starts from an accurate selection of breeds of pig and breeding farms. The diet is based on grains, cereals and whey from Parmigiano-Reggiano cheese. The pigs must be at least nine months old and weigh around 140-150 Kg before go to slaughterhouse. This is a distinctive character of Parma Ham, with its huge thighs rather than the smaller ones coming from younger abroad pigs. The salting particularly fine and the slow seasoning process in natural cellars give to it a delicious and unique flavor. At the end of the processing, if all steps have been respected, the five-point Ducal Crown brand will be stamped under the strict control of the inspectors of Istituto Parma Qualità

Curing Time

cured parma ham bone

Cured Parma Ham bone-in

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Parma ham bone-in made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

Weight 9 kg
Minimum 12 months curing time

Parma ham boneless hand-tied

Cured Parma Ham boneless

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Parma ham boneless made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

Weight 7 kg
Minimum 12 months curing time

Parma ham boneless

Cured Parma Ham boneless pressed

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Parma ham boneless pressed made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

Weight 7 kg
Minimum 12 months curing time

Parma ham half leg

Cured Parma Ham boneless halved

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Parma ham boneless halved made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

Weight 3.5 kg
Minimum 12 months curing time

parma ham sliced

Sliced Parma Ham 18 months min.

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Sliced Parma ham made from Italian selected haunches, following the traditional processing low and regulations (Law n.26 of 13/02/90). The first part of the processing is carried out by salting and then the products are put in a dry seasoning area at a controlled moisture level. The meat of Parma ham is soft, sweet and delicate to taste. Slightly salty with typical aroma of aged

Weight 100 g
Minimum 18 months curing time

Food Valley