Prosciutto Crudo di Parma PDO

Raw Ham

Parma PDO

Price range: € 68,00 through € 295,00

Products in the Wine category can only be ordered in multiples of 6 (minimum quantity: 6 bottles), even mixed together.

Prosciutto di Parma is a good, healthy and genuine product whose name comes from the Latin word perexsuctum, which literally means “dried.”

This high-quality ham is made following ancient traditions, without the use of preservatives or additives, thus guaranteeing a tasty and completely natural food.

The only ingredients are pork leg, sea salt, and two precious natural allies: the weather and the dry, gentle wind of the fragrant Parma hills.

Reference:

Non disponibile

N/A

The uniqueness of the Parma area, with its ideal climatic conditions for curing, helps give Parma Ham its unmistakable sweetness and distinctive flavor.

This PDO product undergoes a long and rigorous production process, culminating in a careful quality examination and the branding of the ducal crown imprinted in fire, a symbol of excellence, genuineness and a guarantee for the consumer.

Attention to detail, passion for an ancient work handed down from generation to generation, and the selection of the best raw material make Parma Ham one of the most representative products of Made in Italy. Appreciated all over the world, it is a perfect balance of aromas and flavors that tells of the richness and generosity of the land from which it comes.

Learn how to store cold cuts

**Translation:**

The Prosciutto di Parma PDO follows a rigorous, highly controlled production process that begins with selected pig farms located across 11 Italian regions.

The pigs, belonging to approved genetic lines, are raised on a specific diet and slaughtered only if they meet precise age and weight requirements. After slaughter, the fresh hams are chilled to firm the meat and allow trimming that gives them their characteristic “chicken-leg” shape.

Salting takes place in two stages and uses only sea salt, with no preservatives or additives.

Next, the hams undergo a period of rest, which allows the salt to distribute evenly throughout the meat.

After a phase of washing and natural drying, pre-maturation begins in traditional “scalere”, followed by sugnatura, in which the exposed muscular surface is protected with a mixture of fat (lard) to prevent excessive drying.

The final maturation phase takes place in cool, less-ventilated cellars, where the ham’s unique aromas and flavors develop.

During this stage, the puntatura is performed—an olfactory check using a bone needle to detect any defects.

If the ham passes all inspections and has been aged for at least 14 months, it receives the branded Ducal Crown, the symbol of authenticity and quality for Prosciutto di Parma PDO.

Discover how we produce it