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Prosciutto of Parma

Langhirano - PR

History and production: since Roman times the unique air of this land, dry and sweet-smelling with aromatic breezes from the Apennines, have created the perfect conditions for a natural drying of high quality hams.
For centuries hams have been patiently salted and lovingly cured by experts on the softly rolling hills around Parma. Cured with air, salt and nothing else, rosy-hued and fragrant Parma ham is widely considered the world's best prosciutto.

Nothing is added to Parma ham except salt and the curing is carefully controlled and measured by trained experts, the Master Salters, giving the distinct sweet flavour for which Parma ham is famous world over.
Only the stamp of the five-pointed Ducal Crown qualifies the true Prosciutto di Parma.
The fire branding is the final certification that all the processing stages have been carried out correctly and rewards the commitment and patience of the Parma ham producers.

Discover the Prosciutto of Parma: to visit a ham factory please contact the Consortium of Prosciutto di Parma or drive along the Road of ham and wines, crossing the area of production of local specialties such as Parmigiano-Reggiano cheese, the Wines of the hills of Parma, the Truffle of Fragno and Salame of Felino.
And in Langhirano you can also visit the Museum of Prosciutto di Parma.

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