The Consorzio del Prosciutto di Parma, an organisation of producers who use the traditional processing method, was set up in 1963 to in order to guarantee and safeguard the high quality characteristics that make Parma Ham one of the most relevant Made in Italy products and one of the most highly prized and best known products in the world.
Parma Ham is a PDO product and it has to follow a precise production regulation.
An essential condition for obtaining the “Prosciutto di Parma” designation is that the entire process takes place in an extremely limited area that includes the area of the province of Parma. The climatic conditions that are ideal for drying, namely the natural curing that will give sweetness and flavour to Parma Ham, occur in this area only.
Parma Ham is good, healthy and completely natural: Italian pork, the skill of master salters and the dry, gentle air of the hills. Neither preservatives nor additives are allowed.
A few simple ingredients for an unmistakable sweetness and flavour.