Prosciutto di Parma PDO is the result of a process of slow natural curing in the dry and fragrant air that blows from the Parma hills. The result is a ham with an unmistakable sweetness, admired all over the world.
Its processing involves various phases, from the careful choice of the pig (which, for example, must not weigh less than 145 kg and be younger than 9 months) to the final application of the brand in focus, the two “P” that certify the real Prosciutto di Parma PDO.
The preparation of the product allows the use of salt and pepper, but chemical treatments are banned; Then the ham matures, lasting not less than 12 months.
The result is a sweet, delicate sausage with a fragrant aroma, which in Parma is celebrated every year in September with the traditional Parma Ham Festival. An excellent opportunity to visit the ham factories opened for the occasion and the Parma Ham Museum in Langhirano, dedicated to the king of Parma cured meats.