Prosciutto di Parma PDO


Prosciutto di Parma® is a world-famous ham cured in the gently rolling countryside near Parma, Italy.

Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible. The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour. The meat becomes tender and the distinctive aroma and flavour of Parma Ham emerge.

100% NATURAL: “No additives, No preservatives”

When eating Parma Ham you are sure to enjoy a natural product that does not contain additives or preservatives; this is one of the main differences with generic prosciutto and most other hams.


Prosciutto di Parma – or Parma Ham – can be recognised at a glance: The Ducal Crown stamped on ham is your guarantee of quality and authenticity.

Convenient pre-slices packages must bear the Parma Crown and the PDO logo inside a black triangle.

No Crown = No Parma Ham


The tradition of Parma Ham is safeguarded by the Consorzio and reflected in the coveted Protected Designation of Origin status, the E.U.’s guarantee of quality and authenticity for those traditional products that are from a specific geographical region. Indeed Parma Ham can only be produced in the hills near Parma and all authorized producers must be located inside this area.

Find more about Prosciutto di Parma DOP on our site.

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