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Prosciutto di Parma

100% Natural and Recognized Around the World

Prosciutto di Parma is the King of Hams. It is a time-honored classic imported only from Italy, where the pigs are humanely raised, carefully chosen and cured naturally. With only four ingredients, specially-bred pork, sea salt, Italian air, and time, Prosciutto di Parma is a 100% natural and obvious choice for those who appreciate quality and authenticity.

What is Parma Ham?

Prosciutto di Parma and Parma Ham are two names that describe the same delicious ham. The term Parma Ham is more commonly used in Europe, yet some traditional retailers and restaurants in the U.S. still use this phrase.

Traditional Curing Methods

While some brands may alter their production process to fit with a modern and fast-paced landscape, the Consorzio del Prosciutto di Parma overlooks and ensures that the traditional and rigorous methods for curing this beloved ham remain the same, branding each ham and pre-sliced package with the Parma Crown to ensure authenticity. How could we possibly change a process for curing prosciutto that’s been perfect for thousands of years?

We couldn’t, and we won’t. Our producers ensure the prosciutto remains 100% natural, with no additives or preservatives, as it always has been since the process began over 2,000 years ago. Those producers are only located around Parma, within the Emilia Romagna region of Italy, where the mountain air is sweet, dry and aromatic. Always look and ask for the Parma Crown: it means natural and delicious flavor in every bite of Prosciutto di Parma. Plus, you’ll know you’re getting the real deal.

How to Pair Prosciutto di Parma

Fun Fact: Parma was recently named UNESCO’s Creative City for Gastronomy. It is the first time an Italian city received this recognition.

Get inspiration for amazing recipes, pairing ideas or where to buy Prosciutto di Parma to get started.

Largo Calamandrei, 1/A - 43100 Parma - Italy - Phone: 0521.246211 - Fax 0521 243983

© Copyright 2016. All rights reserved. Consorzio del Prosciutto di Parma