Common Questions About Prosciutto di Parma

Prosciutto di Parma is an all-natural, gluten-free cured ham. It is completely free of preservatives and GMOs, made only from the hind legs of specialty-bred pigs and sea salt.

Prosciutto di Parma can only come from the province of Parma in North-Central Italy where unique microclimates and Mediterranean breezes combine to provide ideal conditions for curing meat. Prosciutto di Parma is also referred to as Parma Ham.

Every leg of Prosciutto di Parma is aged for at least 400 days and up to 36 months. As Prosciutto di Parma ages, the flavor becomes richer, more complex, and drier in texture. We recommend using younger ages for cooking and longer ages for enjoying as-is.

Prosciutto di Parma is a product of superior quality that is highly traceable throughout the entire production process, by quality control inspection stamps and markings. It is an artisanal and unique product that has earned a certified PDO (Protected Designation of Origin) status.

Due to importation costs and its high quality, Prosciutto di Parma may cost more than other cured meats. However, we guarantee the unique standards that go into its production and the high quality of the final product is worth the price.

Prosciutto di Parma is sold all over the United States, and is commonly found in many gourmet Italian markets as well as larger chain grocery stores at the deli counter. For more information on where to buy Prosciutto di Parma from a retail location, fill out an inquiry, or if you’d like to purchase from one of our restaurant or retail Specialists, check out our comprehensive map.

Yes, Prosciutto di Parma also comes pre-packaged in addition to sliced at your deli counter.

Like every production stage, the pre-slicing and packaging of Prosciutto di Parma can only be carried out in the Parma region under the watchful eyes of IPQ inspectors, therefore guaranteeing slice after slice of authentic, quality product. This consumer guarantee is symbolized by the Ducal Crown logo which can be found in the black triangle on the top left of all packets of genuine Prosciutto di Parma.

The Consortium works hard to ensure that this convenient product delivers the same taste experience as freshly sliced Prosciutto di Parma and guarantees that when pre-sliced and packed, Prosciutto di Parma is still 100% natural.

Prosciutto di Parma stands out from other cured hams for many reasons. The time-honored process for curing Prosciutto di Parma, setting it apart from other cured hams, begins with Parma’s unique terroir and Italy’s finest pigs.

Pampered pigs are raised on a special diet that includes whey from Parmigiano-Reggiano production that takes place in the region. The end product is entirely free of preservatives and has a sweeter taste compared to Serrano ham and other prosciuttos. While there are many competitors on the market, Prosciutto di Parma cannot be contested or imitated.

Prosciutto di Parma has significantly less sodium than other hams and deli meats. In fact, steps have been taken over the past 10 years to improve production techniques in order to lower its salt content. In fact, the average salt content of each Parma Ham is only 5.3%.

Prosciutto di Parma is a good source of protein, which is an essential nutrient made up of or amino acids that carry out the work of many functions of the body. The amino acids in prosciutto are in particular, free amino acids, which are great for athletes because they do not require digestion and may help with muscle fatigue during exercise. The free amino acids are a result of Prosciutto di Parma’s careful maturing process. Prosciutto di Parma is also free of artificial colors, flavors or preservatives such as nitrites and nitrates, which are often used to cure other types of packaged meats.

Prosciutto di Parma is delicious on its own, wrapped around seasonal fruit or on a charcuterie board. Quickly liven up a dish by dicing the end cut for pastas, spicing up a grilled cheese or topping a salad. Pair it with craft beer, such as a white ale, or a fruity white wine. It’s also classically paired with Lambrusco – a sparkling red wine from the same region. Prosciutto is the perfect addition to any recipe. Using a whole Prosciutto di Parma leg, or extra pieces from one? Learn how to cook with every piece at TheWholeLeg.com