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Parma Ham PDO

PDO - Protected Designation of Origin PDO - Protected Designation of Origin

Parma Ham is a totally natural product: its only ingredients are pork meat and salt. The secret of Parma Ham lies in the skills of its salting experts, the scented air of the hills of Parma, and the long and patient maturation process. As a matter of fact, no chemical substances, preservatives, nor other additives are used to produce the King of the Cold Cuts. The smoking method is not used. The Parma Ham Consortium watches over the compliance with the production specifications, in order to guarantee a totally natural product prepared according to traditional processing methods. The label of the Consortium - the five-tip ducal crown - represents a real "quality label".

 

Geographical borders: The scented air of the hills of Parma, not too much in the north, towards the river Po, where humidity surrounds everything. The territory where Parma Ham is produced is delimited in the east and in the west by two rivers: Enza and Stirone, in the south of the Apennines. Besides being geographical borders, they also represent the border between two different gastronomic cultures. If the most famous ham in the world can be produced only here, there are one thousand of reasons. Because here come, from the nearby plain, wonderful and big pigs which are fed with the scraps of cheese processing. Because here the sea air overcomes the barrier of the Apennines more easily. Because of a bit of greed in the use of salt. Because the almost obsessive habit of slowness in the maturation process has been maintained.

Parma Ham is sweet. Parma Ham is a pleasure for connoisseurs: the use of the ancient processing methods and the slow maturation process in ideal premises give the opportunity to develop a refined bouquet, together with its unmistakable and famous sweetness. A pleasure to discover with slowness and carefulness. Parma Ham is a source of energy and health: a few fats, many mineral salts, easily digestible proteins, intense supply of vitamins. Taking off the fat from Parma Ham is a real pity because, besides taste and perfume, it has a very low content in cholesterol and a high percentage of oleic acid. A guarantee.

Parma Ham Consortium: www.prosciuttodiparma.com
The Route of Parma Ham: www.stradadelprosciutto.it

Parma Ham PDO
PDO Parma Ham
 
 
The Producers
Category
Locality;
 
 
Agricultural Holdings
Capoponte (PR)
 
 
Others
Capoponte (PR)
 
 
Others
Lagrimone (PR)
 
 
Others
Lagrimone (PR)
 
Marchio Prodotto consigliato dal ParcoSapori d'Appennino - Paniere dei Parchi
 
Others
Beduzzo (PR)
 
 
Others
Corniglio (PR)
 
 
Others
Lagrimone (PR)
 
 
Others
Lagrimone (PR)
 
 
Others
Lagrimone (PR)
 
Sapori d'Appennino - Paniere dei Parchi
 
Others
Lagrimone (PR)
 
 
Others
Ghiare di Corniglio (PR)
 
Marchio Prodotto consigliato dal Parco 
Others
Beduzzo (PR)
 
 
Others
Corniglio (PR)
 
Sapori d'Appennino - Paniere dei Parchi
 
Others
Tizzano Val Parma (PR)
 
Sapori d'Appennino - Paniere dei Parchi
 
Others
Lagrimone (PR)
 
Sapori d'Appennino - Paniere dei Parchi
 
Others
Lagrimone (PR)