The word prosciutto translates to “ham” in Italian. Prosciutto di Parma is 100% natural cured ham without any additives, preservatives, hormones, gluten or colouring agents, made in Emilia Romagna.
Production and the Curing Process
The quality of prosciutto is based on the curing process, region and strict quality controls that go into the production. Curing prosciutto originated in Italy thousands of years ago and is just one of the many factors that set Prosciutto di Parma apart from other prosciutti. Made under strict quality controls only in Parma, Italy, the ham is produced only using specially bred pigs, sea salt, air and time.
There is only one Prosciutto di Parma
Prosciutto di Parma is one of few hams awarded the elite PDO (Protected Designation of Origin) status from the European Union, which certifies high-quality European foods are produced using traditional methods in a specific geographical region.
100% Natural, Italian and Traceable
Prosciutto di Parma is all-natural, the only additions are sea salt, air and time. Other hams may contain chemicals, preservatives and colouring agents but prosciutto di parma is produced without the use of any chemicals. Prosciutto di parma can only be produced in Parma, using ham from approved farms in North-Central Italy. Prosciutto di Parma’s journey up to the final product is fully tracked and monitored by the keen eyes of Consorzio del Prosciutto di Parma.
Aged to Perfection
Prosciutto di Parma must be aged a minimum of 400 days to ensure the complexity of flavour, unlike other hams that may be aged just 200 days.
Look for the Crown - The Parma Promise
Prosciutto di Parma is branded with the Parma Crown, a guarantee of authenticity, quality and consistency. The Parma Crown is the Consorzio’s promise that:
The ham is authentic Prosciutto di Parma, made by authorised producers in respect of traditional methods
Strict standards govern its pigs’ breed, age, weight and diet
Absolutely no hormones, additives nor preservatives are added
Source: Parma Crown