Prosciutto Crudo di Parma is a typically Italian culinary product. It is a cured meat from the haunch of pigs processed and seasoned exclusively in the province of Parma (Emilia-Romagna). This prosciutto (pronounced pro-shoot-to) begins with the careful selection of the raw material, the haunches, sourced only from the best heavyweight Italian pigs. The next step in production is salting, followed by rest, washing, drying, aging and greasing with pork fat. The only ingredient used to begin the seasoning process is sea salt – nothing else. 

Prosciutto Crudo di Parma is a healthy, natural product made without additives or preservatives. The skill of the master meat curers and the dry, gentle air of the hills around Parma where it is produced give these hams an unmistakable mildness and flavor, making it a DOP product that is monitored and subjected to a strict, lengthy production process, then certified by the ducal crown marked on its surface. 

Prosciutto Crudo di Parma is a natural uncooked, gluten-free, lactose-free cured ham made without added phosphates. It can be found in any trattoria in Emilia, often served alongside another Emilian specialty, gnocco fritto, which is a fried bread made with flour and water – a perfect accompaniment for the flavor and mildness of the ham. Otherwise the prosciutto is used as a filling in the equally famous tortellini served in broth.  

Sliced Prosciutto Crudo di Parma will keep for 24-36 hours if wrapped and refrigerated. It can also be purchased in convenient containers that can be brought directly to the table. These packages make it possible to follow a healthy, balanced diet at all times and anywhere you go, as they preserve the ham’s nutritional properties for a long time.