The real Parma cured ham, Prosciutto crudo, made with the highest quality pork legs from the best Italian farms. Matured for more than 16 months. Controlled denomination of origin. The only ingredients used to produce Parma ham are: meat from selected quality Italian pigs, salt, the extraordinary air in the Parma hills and time. Under the sure guidance of man, these elements create a natural wonder, which has now been repeated for more than two thousand years.

The maturing period starts from salting, and for pieces weighing between 7 and 9 kilos it must be no less than 10 months, while for those of more than 9 kilos it must be at least 12 months. Once the maturing process is completed, the best hams that have passed all the controls are marked with the characteristic five-point Ducal Crown, which is fire-branded and represents the final guarantee of quality of this extraordinary product for the consumer. Our selection process is able to satisfy all needs, starting with a product that has matured for 24 months, and including national hams for special needs.