The Parma Ham Consortium was founded in 1963 to protect and enhance Parma Ham all over the world and offer consumers guarantees and certainty on product quality.
Prosciutto di Parma PDO is a raw and seasoned delicatessen product, obtained from the processing of fresh legs of pigs of breeds registered in the Italian Herd Book.
The production and processing area of Prosciutto di Parma PDO includes part of the territory of the province of Parma, in the Emilia-Romagna region. The pigs used are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.
Prosciutto di Parma PDO has a rounded shape and has no foot. When cut, the slice is pink in the lean part and white in the fat part. The taste is delicate and sweet, the aroma is fragrant.
Prosciutto di Parma PDO is completely natural: only Italian pork meat processed with sea salt. It is produced exclusively in a delimited area of the province of Parma where there are ideal climatic conditions for seasoning, during which it will acquire peculiar characteristics such as sweetness and taste.
Today the Consortium can count on an organization of 140 companies, all located in the typical production area, which continue to use and preserve the traditional method of processing following the same strict production regulations filed with the European Union.
