Devodier Prosciutti S.R.L.

Presentation

The Devodier family has deep roots in the Parma meat industry, dating back to the 1700s, and it is that rich tradition and passion for the industry that guarantees their continued success today.

In the 1950s, around 250 years after the Devodier family entered the industry, Enrico Devodier decided to begin the production of dried and cured meats. This was made possible through the identification of an ideal location and technique that guaranteed one of the most delicious and fragrant salumi of the area.

Throughout the years there have been several expansions and modernizations, but dedication to taste and quality have remained the same.

The production of the cured ham is aided by the river breeze and the various springs surrounding the Devodier cellars providing constant humidity for the whole year creating a unique atmosphere, perfect for Parma ham.

  • Cured Ham
  • Spalla cured ham
  • Culatello
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