The rind is removed from the prosciutto with a typical inverted V-shaped cut; the fresh meat is carefully selected and, after curing for a minimum of 12 months, undergoes a second selection stage. At this point the hams deemed suitable are heat-branded with the mark of the Consortium of Prosciutto di Parma, the unmistakable and world-famous crown motif, and may be sold, either on the bone or boned and vacuum-packed. Prosciutto di Parma is a traditional product from the land that lies between Via Emilia and the river Enza; it can only be produced in this specific area. A cured ham with an exquisite mild flavour, the product is low in calories but high in taste. The only preservative allowed by the guidelines, and usually in lower amounts than for other types of ham, is salt. Besides salt and the pork itself, there are no other ingredients or additives, although this rule also applies for other DOP and PGI products. In the kitchen, prosciutto is used with a variety of flavours: with melon as an antipasto, with roast pork in the celebrated Rosa di Parma, and as the main ingredient of classic tortellini. It is accompanied by a range of local wines, preferably white.

Prosciutto di Parma is undoubtedly the best-known and most valued ham in the world.

It is an essential feature of the deli counter at specialist stores, supermarkets and butchers, in any assortment of cured meats.

Produced in our factory at Langhirano – Parma