Prosciutto di Parma

Prosciutto di Parma, also known as Parma Ham, is a renowned Italian cured ham produced exclusively in the Parma region. The Consorzio del Prosciutto di Parma, established in 1963, oversees its production, ensuring adherence to traditional methods and quality standards. The consortium comprises over 170 producers committed to preserving the authenticity of this delicacy. The ham is made from specially bred pigs, raised in specific regions of Italy, and undergoes a meticulous curing process lasting a minimum of 14 months. This dedication to quality has earned Prosciutto di Parma the Protected Designation of Origin (PDO) status, certifying its unique characteristics and traditional production methods. The PDO status guarantees that all parts of the production, processing, and preparation occur within the defined region, maintaining the product's authenticity and quality. Prosciutto di Parma is celebrated for its delicate, sweet flavor and smooth texture, making it a prized ingredient in Italian cuisine and a favorite among food enthusiasts worldwide.