Dive into the history behind the curing of Prosciutto di Parma!
The Consorzio del Prosciutto di Parma is made up of 156 producers supplying 10 million hams annually to markets all over the world. The Consorzio is responsible for setting and enforcing guidelines that ensure Prosciutto di Parma is produced according to the highest standards using traditional methods that have been developed over centuries to produce a unique and delicious product.
Every Prosciutto di Parma is 100% traceable and has undergone rigorous inspection so that only the hams that conform to the Consorzio’s highest standards can be branded with the Parma Crown, and only then, can it be called Prosciutto di Parma.
Prosciutto di Parma is produced without the addition of anything other than sea salt, though some would say that time and the sweet breezes that flow through Parma are also essential ingredients that contribute to the distinct flavor of Prosciutto di Parma.
Prosciutto di Parma is an all-natural way to add authentic Italian flavor to your favorite dishes but it is also one of life’s simplest pleasures, sliced and served into paper-thin strips and enjoyed on its own, or with bread and cheeses. Taste the difference that has made Prosciutto di Parma famous the world over for unrivaled taste and quality.