Prosciutto di Parma Specialists
The Consorzio del Prosciutto di Parma’s Specialist Program recognizes chefs and retailers, who have distinguished themselves in preparing, handling and serving the world’s most famous ham. This prominent group of Specialists has a long and proven track record of successfully working with Prosciutto di Parma and deserves to be acknowledged for such dedication!
The Specialists we work with range from traditional delis and kitchens that serve Italian classics to retailers and restaurants with a flair for innovative and imaginative cuisines. Regardless of style, each of our Specialists serves Prosciutto di Parma with a masterful technique fit for this timeless product.
Retailers and Restaurants
100 Retailers and Restaurants
Sorry! We don’t have a Specialist here right now. But if you know of a restaurant or retailer who
should be here, please contact us at [email protected]

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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

Acquerello
California

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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

Agata & Valentina
New York

Alimentari
Pennsylvania

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"Eat Prosciutto di Parma, live a sweet life"
-- Owner David Greco

Arthur Ave Deli
New York

Ava Gene’s
Oregon

X
“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

Bacaro
Rhode Island

Bacco’s Wine and Cheese
Massachusetts

Bettola
Alabama

X
"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

Bigalora
Michigan

X
"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

Broder’s Cucina Italiana
Minnesota

X
"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

Buon Italia
New York

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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

Buona Tavola
California

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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

Caffe Bella
California

Central Market
Texas
X
4001 N. Lamar Blvd.
Austin, TX 787564477 S. Lamar Blvd.
Austin, TX 787455750 E. Lovers Lane
Dallas, TX 7520610720 Preston Road
Dallas, TX 752304651 West Fwy
Forth Worth, TX 761073815 Westheimer Road
Houston, TX 77027320 Coit Road
Plano, TX 750754821 Broadway St.
San Antonio, TX 782091425 E. Southlake Blvd.
Southlake , TX 76092
Austin, TX 787564477 S. Lamar Blvd.
Austin, TX 787455750 E. Lovers Lane
Dallas, TX 7520610720 Preston Road
Dallas, TX 752304651 West Fwy
Forth Worth, TX 761073815 Westheimer Road
Houston, TX 77027320 Coit Road
Plano, TX 750754821 Broadway St.
San Antonio, TX 782091425 E. Southlake Blvd.
Southlake , TX 76092

X
“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

Charlie Bird
New York

Cortina
Washington

Cortina’s Italian Market
California

X
"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

Crispo Restaurant
New York

D. Coluccio & Sons
New York

Da Andrea
New York

DeLaurenti Food & Wine
Washington

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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

Di Bruno Bros
Pennsylvania

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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

Di Palo’s Fine Foods
New York

E.A.T.
New York

Eataly
Canada

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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

Eataly
New York

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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

Eataly
Illinois

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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

Eataly
Massachusetts

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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

Eataly
Nevada

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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

Eataly
California

Eli’s Bar 91
New York

Eli’s Table
New York

Eno Teca
New York

Faicco’s Pork Store
New York

Fairfield Cheese
Connecticut

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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

Felidia
New York

Ferrarini Deli
California

Giardino D’Oro
New York

Gnocco
New York

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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

Gran Caffe L’Aquila
Pennsylvania

Il Brutto
Texas

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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"

Joan’s on Third
California

Joe’s Italian Deli
New York

Lombardino’s
Wisconsin

Lunds and Byerly’s
Minnesota

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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."

Macchialina
Florida

Maestoso
California

Maialino
New York

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

Maillard Tavern
Illinois

Mariano’s
Illinois
X
802 E Northwest Hwy
Arlington Heights, IL 600043025 E New York St
Aurora, IL 60504450 W Half Day Rd,
Buffalo Grove, IL 600893145 S Ashland Ave
Chicago, IL 606082112 N Ashland Ave
Chicago, IL 606145201 N Sheridan Rd
Chicago, IL 606405353 N Elston Ave
Chicago, IL 660630333 E Benton Pl (off Upper Randolph)
Chicago, IL 606011500 N Clybourn Ave
Chicago, IL 606101800 W Lawrence Ave
Chicago, IL 606403350 N Western Ave
Chicago, IL 606181615 S Clark St
Chicago, IL 606162021 W Chicago Ave
Chicago, IL 6062240 S Halsted St
Chicago, IL 60661678 N York St
Elmhurst, IL 601262559 W 95th St
Evergreen Park, IL 6080521001 S LaGrange Rd
Frankfort. IL 6042325 Waukegan Rd
Glenview, IL 600252323 Capital Dr
Northbrook, IL 600626655 Grand Ave
Gurnee, IL 600317401 W Lawrence Ave
Harwood Heights, IL 607062575 W Golf Rd
Hoffman Estates, IL 601691350 E Route 22
Lake Zurich, IL 600471300 S Naper Blvd
Naperville, IL 60540784 Skokie Blvd
Northbrook, IL 600621822 Willow Rd
Northfield, IL 6009311000 S Cicero Ave
Oak Lawn, IL 604539504 142nd St
Orland Park, IL 60462545 N Hicks Rd
Palatine, IL 600671900 S Cumberland Ave
Park Ridge, IL 60068950 Brook Forest Ave
Shorewood, IL 604043358 W Touhy Ave
Skokie, IL 600761720 N Milwaukee Ave
Vernon Hills, IL 600613020 S Wolf Rd
Westchester, IL 601544700 Gilbert Ave
Western Springs, IL 60558150 W 63rd St
Westmont, IL 60559625 S Main St
Wheaton, IL 60187
Arlington Heights, IL 600043025 E New York St
Aurora, IL 60504450 W Half Day Rd,
Buffalo Grove, IL 600893145 S Ashland Ave
Chicago, IL 606082112 N Ashland Ave
Chicago, IL 606145201 N Sheridan Rd
Chicago, IL 606405353 N Elston Ave
Chicago, IL 660630333 E Benton Pl (off Upper Randolph)
Chicago, IL 606011500 N Clybourn Ave
Chicago, IL 606101800 W Lawrence Ave
Chicago, IL 606403350 N Western Ave
Chicago, IL 606181615 S Clark St
Chicago, IL 606162021 W Chicago Ave
Chicago, IL 6062240 S Halsted St
Chicago, IL 60661678 N York St
Elmhurst, IL 601262559 W 95th St
Evergreen Park, IL 6080521001 S LaGrange Rd
Frankfort. IL 6042325 Waukegan Rd
Glenview, IL 600252323 Capital Dr
Northbrook, IL 600626655 Grand Ave
Gurnee, IL 600317401 W Lawrence Ave
Harwood Heights, IL 607062575 W Golf Rd
Hoffman Estates, IL 601691350 E Route 22
Lake Zurich, IL 600471300 S Naper Blvd
Naperville, IL 60540784 Skokie Blvd
Northbrook, IL 600621822 Willow Rd
Northfield, IL 6009311000 S Cicero Ave
Oak Lawn, IL 604539504 142nd St
Orland Park, IL 60462545 N Hicks Rd
Palatine, IL 600671900 S Cumberland Ave
Park Ridge, IL 60068950 Brook Forest Ave
Shorewood, IL 604043358 W Touhy Ave
Skokie, IL 600761720 N Milwaukee Ave
Vernon Hills, IL 600613020 S Wolf Rd
Westchester, IL 601544700 Gilbert Ave
Western Springs, IL 60558150 W 63rd St
Westmont, IL 60559625 S Main St
Wheaton, IL 60187

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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

Massimo
Rhode Island

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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
-- Chef Angelo Auriana

Matteo’s Ristorante Italiano
Nevada

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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

MC Kitchen
Florida

Metropolitan Market
Washington

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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

Mondo Market
Colorado

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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

Murray’s
New York

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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

Nina June
Maine

X
"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

Nonna Beppa
New York

X
“Life in the Italian kitchen is not complete without true Prosciutto di Parma.”
-- Chef Tony Priolo

Nonnina
Illinois

Nor Joe
Louisiana

Norma Gastronomia Siciliana
New York

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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

Osteria La Spiga
Washington

Osteria Morini
New York

Parma Cucina Italiana
California

X
“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
Chef Ryan Hardy

Pasquale Jones
New York

Pastaworks
Oregon

X
“Life in the Italian kitchen is not complete without true Prosciutto di Parma.”
-- Chef Ton Priolo

Piccolo Sogno
Illinois

Pietro’s Italian Resturant
New Jersey

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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

Pitango Gelato
District of Colombia

Pizzeria Delfina
California

X
"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

Pizzeria Locale
Colorado

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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

Porsena
New York

X
"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

Rafele
New York

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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

Rezdôra
New York

X
“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

Rione XIII
Washington

Roberto’s
New York

Rosemary’s Enoteca & Trattoria
New York

Salumeria Biellese
New York

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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."

Salumeria Rosi
New York

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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

Sarto
Rhode Island

X
"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

Senso Unico
New York

X
"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

Sixth + Mill
California

X
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

Solo Italiano Restaurant
Maine

Somm Time
New York

Song’E Napule
New York

Song’E Napule
New Jersey

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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.”

Spiaggia
Illinois

X
"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!"

Suprema Provisions
New York

Surdyk’s Liquor & Cheese Shop
Minnesota

X
“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

Tavolàta
Washington

Teitel Brothers
New York

X
"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

The Factory Kitchen
California

The Italian Homemade Company
California

Tino’s Deli
New York

X
"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

Tony’s Market
Colorado

Trattoria Nakamura- Ya
Nevada

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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

Varuni Napoli
Georgia

X
"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

Via Emilia 9
Florida

Via Tribunali
Washington

X
"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

Zingerman’s Deli
Michigan