Prosciutto di Parma

During the slaughter phase, we select the best heavy Italian pork legs, which we bring to the Parma Ham production area, where they are subject to further selection by the Consortium. The seasoning of 14/18 months and the particular environmental conditions exclusive to the territory give this ham a taste tending to sweet, unique and delicate. The absence of preservatives, the low amount of fat and the presence of mineral salts, vitamins and proteins make Parma Ham a food suitable for everyone, young and old. Inevitable as an appetizer, it is also ideal for refined recipes.