Prosciutto di Parma DOP is the most famous raw ham in the world, produced exclusively in the province of Parma using the hind legs of Italian pigs born and raised in 10 regions of central and northern Italy. The ducal crown stamped in fire is its unmistakable guarantee mark.
Production follows five ingredients: Italian pork, sea salt, the air of Parma, time, and artisanal expertise. The minimum aging period is 12 months, but the finest specimens reach 24-30 months.
The air descending from the Apennines toward the plain, passing through the chestnut forests, creates a perfect microclimate in Langhirano and its surroundings for aging. When sliced, Prosciutto di Parma is pale pink, sweet, and fragrant, with white fat that melts on the palate.
