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"I have been a fan of Prosciutto di Parma ever since I discovered how moist it is... whether included in a special recipe or enjoyed unabashedly naked... it is simply one of my favorite products to work with."

-- Chef Suzette Gresham

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“We travel to the region of Langhirano to select the finest Prosciutto di Parma to bring our customers a truly authentic Italian ham. The quality of the pork, the simplicity of the ingredients, and the region’s breezy microclimate allows for a unique curation process. Our Prosciutto di Parma has a remarkable slightly salty and sweet flavor.”

– Louis Balducci, Partner at Agata & Valentina

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"Eat Prosciutto di Parma, live a sweet life"

-- Owner David Greco

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“Using Prosiutto di Parma in my dishes is the easiest way to provide my guests with the purest flavor of Italy."

- Chef/Owner Brian Kingsford

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"As a wood fired Neopolitan Pizzeria, there is no other choice to top our premium biga fermented, scratch made dough than Prosciutto di Parma. It’s simply unrivaled for flavor and regional authenticity."

Jeff Condit, Executive Regional Chef

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"No other cured ham in the world has such a gorgeous, silky texture and unsalty, delicate flavor. Prosciutto di Parma is sublime!"

-- Molly Broder, Owner

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"We sell Prosciutto di Parma because it’s an Italian institution which represents quality and there is simply nothing else like it"

-- Antonio Magliulo, Co-Owner

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"Prosciutto di Parma has always been part of my family meals. From a refreshing summer Prosciutto di Parma e melone (tuscan melon), to the almost daily merenda (afternoon snack) with a panino al prosciutto. For special events my mom cooked those french style vou-le-vans with béchamel and prosciutto, which were to die for."

-- Chef Andrea Fabbretti

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"We have been serving Prosciutto di Parma in our restaurants since 1991. Using Prosciutto di Parma in our dishes is the essence of Italy and it's flavor components. It is perfect paired with our housemade burrata cheese, on a housemade piadina, and, of course, the beloved Parma Prosciutto and arugula pizza!"

-- Owner West Hooker-Poletti

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“There are lots of different cured hams in the world, but only prosciutto Di parma has the legacy of Italian quality that we strive for at Charlie Bird. It is simply an ingredient we cannot live without.”

-- Chef Ryan Hardy

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"I use Galloni Prosciutto di Parma because it is pure, 100% natural and the great quality that my customers & I love"

-- Chef and Owner Frank Crispo

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We sell Prosciutto di Parma because it is the most quintessential traditional Italian recipe. Four simple ingredients, great quality pork, combined with Mediterranean sea salt, Apennine mountain air, and precious time. Makes for a grand event.

- Emilio Mignucci, VP

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Prosciutto di Parma is an example of how a food can be a work of art. The sweet and delicate flavor coupled with the aroma of the country breezes from the hills of Langhirano make this a true Italian master piece.

-Lou Di Palo

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“Emilia Romagna is the center of the world for cured meats, and Parma is where the best salumi is made. The Prosciutto di Parma DOP, has the perfect balance of sweet and nutty flavors and as a matter of tradition, is produced with social and environmental responsibility in mind.”

-- Matt Reilly Salumi & Formaggi Manager at Eataly Chicago

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“Emilia Romagna is the center of the world for cured meats, and Parma is where the best salumi is made. The Prosciutto di Parma DOP, has the perfect balance of sweet and nutty flavors and as a matter of tradition, is produced with social and environmental responsibility in mind.”

-- Matt Reilly Salumi & Formaggi Manager at Eataly Chicago

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“Emilia Romagna is the center of the world for cured meats, and Parma is where the best salumi is made. The Prosciutto di Parma DOP, has the perfect balance of sweet and nutty flavors and as a matter of tradition, is produced with social and environmental responsibility in mind.”

-- Matt Reilly Salumi & Formaggi Manager at Eataly Chicago

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“Emilia Romagna is the center of the world for cured meats, and Parma is where the best salumi is made. The Prosciutto di Parma DOP, has the perfect balance of sweet and nutty flavors and as a matter of tradition, is produced with social and environmental responsibility in mind.”

-- Matt Reilly Salumi & Formaggi Manager at Eataly Chicago

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“Emilia Romagna is the center of the world for cured meats, and Parma is where the best salumi is made. The Prosciutto di Parma DOP, has the perfect balance of sweet and nutty flavors and as a matter of tradition, is produced with social and environmental responsibility in mind.”

-- Matt Reilly Salumi & Formaggi Manager at Eataly Chicago

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“We appreciate the authenticity, versatility and of course delicious taste of Prosciutto di Parma. At Felidia, we pair it with sunchoke, cardoons and pistachios during the colder months and then with asparagus and fava bean salad in the spring and early summer.”

--Felidia Executive Chef Fortunato Nicotra

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"Prosciutto di Parma is one of our crown showpiece items. As Culinary & Wine director it is a product of excellence which I suggest to all our guests. The amomas and flavors bring our guests senses directly to Italy. It has been a fundamental ingredient to our success of being Named "Best of Philly" Italian Restarant."

--Riccardo Longo, Partner and Director of Culinary and Wine

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"Prosciutto di Parma is the absolute best of its kind. When at the food festival in San Francisco, I selected it twice on two separate days, in a blind tasting, as my top pick. It is the sweetest, most wonderful prosciutto and we are so pleased to carry it at Joan's on Third."

-- Joan McNamara, Owner & Chef at Joan's on Third"

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"The balance between sweet and salty in the 18 month prosciutto di Parma is like no other prosciutto I've ever tasted."

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“Life in the Italian kitchen is not complete without true Prosciutto di Parma.”

Chef Tony Priolo

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"We are proud to serve Prosciutto di Parma at Massimo Ristorante.  It is a staple in our kitchen that represents the best of Italy.  Our guests love to see it hand sliced in our dining room."

-- Joseph DeQuattro, Owner of Massimo Ristorante

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"The first word I think of when I hear Prosciutto di Parma is simplicity. I use Prosciutto di Parma because it’s a staple, the King and the pride of Italian salumi."
-- Chef Angelo Auriana

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"I love the taste of Prosciutto di Parma; it embodies a sweet flavor and creamy texture that makes it a perfect and versatile ingredient to use in my kitchens."

-- Chef Dena Marino

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“Prosciutto di Parma is the natural born king for pairing with cheese. Hailing from the same region that also specializes in cheese, it has been a staple at every destination in my career. All hail Prosciutto di Parma!”

- Cole

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“Prosciutto di Parma is a shining example of taste of place—the simple combination of Italian pork and sea salt, aged only by the passage of time, immediately transports you to the rolling hills of Parma. Personally, I love it wrapped around warm gnocco fritto or as the centerpiece of a cheese and charcuterie board.”

– Steve Millard, SVP Merchandising & Operations

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Because of its guaranteed high quality, prosciutto di Parma is a cook’s best friend: Whether it’s the unadulterated centerpiece of a plate, or part of a more elaborate dish, the ham brings any dish up to its excellent standards.

-- Chef Sara Jenkins

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"Prosciutto di Parma is not like other prosciutto. What sets it apart from the others is that Prosciutto di Parma is the perfect balance. It’s not too salty and not too sweet. It is just the perfect balance. I’d also say the texture. Everything about it is perfect."

--Chef Giancarlo “Wendy” Cacciatori

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“Life in the Italian kitchen is not complete without true Prosciutto di Parma.”

-- Chef Tony Priolo

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"I have tried prosciuttos from all over Italy, including small artisan produced products and I’ve noticed the difference. There is a product consistency that we can count on and the “sweet” flavor that Parma prosciuttos are known for is what I want my customers to experience. In addition, Pietro is from Emilia-Romagna and we want to represent his region in all of it’s splendor and prosciutto of Parma is truly one of its most notorious treasures."

-- Executive Chef Sabrina Tinsley

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“There are lots of different cured hams in the world, but only prosciutto Di parma has the legacy of Italian quality that we strive for at Charlie Bird. It is simply an ingredient we cannot live without.”
-- Chef Ryan Hardy

Chef Ryan Hardy

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“Life in the Italian kitchen is not complete without true Prosciutto di Parma.”

-- Chef Ton Priolo

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"Prosciutto di Parma is magic! The whole product and process is incredible and at the same time it is so easy to ruin a good prosciutto by not paying attention to small details. My job is really simple; all I have to do to make my customer happy is slice and serve it right."

-- Noah Dan, Owner and Founder

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"When it comes to consistency, Prosciutto di Parma is top notch. I know that when I see a ham with the crown, the Consorzio has ensured the ham has met those standards of quality."

-- Robert Andreozzi Chef de Cuisine

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Because of its guaranteed high quality, prosciutto di Parma is a cook’s best friend: Whether it’s the unadulterated centerpiece of a plate, or part of a more elaborate dish, the ham brings any dish up to its excellent standards.

-- Chef Sara Jenkins

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"Prosciutto di Parma is the best prosciutto; it's complexity, it's balance, it's sweet and savory. It's just the best!"

-- Chef/Owner Raffaele

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"In my opinion, Prosciutto di Parma is simply the best ham in the world. The variety of flavors in the prosciutto based on where the pig was raised and where the leg was cured is remarkable"

Stefani Secchi, Chef and Owner

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“Every single time I use Prosciutto di Parma the quality never disappoints. The rigorous standards producers instill in their product and the time-honored process the hams undergo is unequivocally unique to Prosciutto di Parma. I trust in its flawlessness no matter how I serve it. I can rely on it. It just works.”

-- Chef/Restauranteur Ethan Stowell

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"The flavor that Prosciutto di Parma gives is very unique. When it's good quality Prosciutto di Parma, it is really the best cured ham in the world."

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"We here at Sarto especially enjoy using Prosciutto di Parma, because of its delicate sweetness and subtle nuttiness. We use it in several preparations, my favorite on the menu is Prosciutto wrapped Grissini with pickled Treviso, although at the same time I have no problem enjoying it by itself!"

Executive Chef Alexander Willis

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"With its unique taste for me the Prosciutto di Parma can be prepared or served in a lot of different ways, one of my favorites, especially for summer is Prosciutto di Parma, cantaloupe melon, heart of palm and pistachio & lime citronette."

Vincenzo Garofalo

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"The first word I think of when I hear Prosciutto di Parma is simplicity. I use Prosciutto di Parma because it’s a staple, the King and the pride of Italian salumi."

Chef Angelo Auriana

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As an Italian, we grew up with Prosciutto di Parma. But we feature it on our nightly menu not only for this reason. Prosciutto di Parma is unprecedented in quality, with a human touch that is in perfect harmony with everything our cucina represents: fresh, handmade and thoughtfully sourced. We are proud to present Prosciutto di Parma year-round at Solo Italiano.

Executive Chef Paolo Laboa

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“Prosciutto di Parma is a great ingredient because of its versatility. We strive to use every part of every animal we butcher and and a leg of prosciutto is no different. We even developed a brodo recipe to make good use of the bones and trimmings of every leg of Prosciutto di Parma.”

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"We choose to sell prosciutto di parma because it is unrivaled in the cured meats world. It tastes like child hood and heaven all rolled up into one!"

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“Every single time I use Prosciutto di Parma the quality never disappoints. The rigorous standards producers instill in their product and the time-honored process the hams undergo is unequivocally unique to Prosciutto di Parma. I trust in its flawlessness no matter how I serve it. I can rely on it. It just works.”

-- Chef/Restauranteur Ethan Stowell

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"The first word I think of when I hear Prosciutto di Parma is simplicity. I use Prosciutto di Parma because it’s a staple, the King and the pride of Italian salumi."

-- Chef Angelo Auriana

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"We proudly slice only Prosciutto di Parma in all our markets, and our guests agree that there is no substitute!  Lesser hams can’t come close to genuine Prosciutto di Parma's perfectly balanced scent and flavor or it’s tender and creamy mouthfeel.  No other ham is as versatile or satisfying from breakfast in the morning to dessert in the evening."

- Chef Michaelangelo (mick) Rosacci, Tony’s Markets

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“When you talk about prosciutto in Italy, the first thing that comes to mind is Prosciutto di Parma. What I love the most about it is the sweet flavor profile that sets it apart from other kinds of prosciutto. Usually, when people think about prosciutto, they immediately think extra salty, but in this case they are in for a surprise, it’s quite sweet too! At Varuni Napoli, we are proud to use only the best Italian ingredients for our pizza, and Prosciutto di Parma is on our list.”

-– Luca Varuni, Executive Chef and Owner of Varuni Napoli

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"Prosciutto di Parma is not like other prosciutto. What sets it apart from the others is that Prosciutto di Parma is the perfect balance. It’s not too salty and not too sweet. It is just the perfect balance. I’d also say the texture. Everything about it is perfect."

--Chef Giancarlo “Wendy” Cacciatori

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"Here at Zingerman's we try to only sell full flavored and traditionally made products of the highest quality. If we didn't sell Proscuitto di Parma, we would somehow not be living up to this value that we hold for ourselves."

- William Marshall, Retail Manager