Why Prosciutto di Parma?

Why Prosciutto di Parma is Above the Rest

The history and region of Parma Ham production are what set it apart from other prosciuttos in the world. Since Roman times, this geographically protected food became world renowned for its delicate and sweet flavor. Learn more about the history of Prosciutto di Parma.

Specially-Bred Pigs

Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy, approved by the Consorzio. Unlike other cured hams, which can be produced from pork raised anywhere, Prosciutto di Parma can only be produced from Italian-born and bred pigs raised according to the highest standards, on which they are monitored, inspected, and traced.

The Tradition of Prosciutto di Parma

Although many people are learning how to make prosciutto on their own, including chefs, Prosciutto di Parma still sets the standard. In Parma, making prosciutto ham is part of an age-old tradition passed on from generation to generation and the methods used thousands of years ago have remained consistent. And so has the guarantee of the Parma Crown, fire-branded on every ham.

Why the Parma Crown?
Prosciutto vs. Other Hams

With all of the different types of ham, it’s understandable to be confused about what separates prosciutto ham, pancetta, bacon or other cured meats. So what exactly sets Parma Ham apart from the others?

Learn more about the Prosciutto di Parma production process.

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