A UNIQUE HAM For centuries, Prosciutto di Parma® or Parma Ham®—the names are interchangeable—has been prized for its enticing aroma and incomparable flavor. By law this famous ham can be made and cured only in the gently rolling countryside near Parma, Italy. Six reasons why Prosciutto di Parma® is the world’s most famous ham: large, specially raised pigs strictly defined production area around Parma skilled artisans and traditional production methods lengthy curing (minimum of 400 days) a prohibition on additives other than sea salt the guarantee of the Consorzio del Prosciutto di Parma (ducal crown)

About Production What’s in a Name Traceability History and Traditions Expert Opinions “The ingredient which gives Parma Ham® its particular quality is not readily duplicable elsewhere—the air. The town of Langhirano, south of Parma, has proved to have the ideal atmosphere for the curing of these hams…” --Waverly Root, The Food of Italy (Vintage Books, 1977)