Prosciutto di Parma DOP

Overview

With its full-bodied flavour and silky texture, Prosciutto di Parma DOP – also called Parma Ham – is a world-class specialty food. By law, Prosciutto di Parma can be produced only in the province of Parma (located in the Emilia-Romagna region of north-central Italy.) Each step in production, from the breeding of the pigs through processing to the final packaging, is closely monitored and controlled. Only two ingredients are needed to make Prosciutto di Parma: specially bred Italian pigs and salt. Prosciutto di Parma qualifies as a 100-percent natural product; additives such as sugar, spices, smoke, water and nitrites are prohibited. Making a Parma ham is a long and painstaking process — at least one year.

The distinctive characteristic of Prosciutto di Parma DOP lies in its high protein and vitamin content (in particular, for vitamins B1, B6, B12 and PP); moreover, it’s rich in free amino acids, which give the ham a very high overall digestibility.

Prosciutto di Parma DOP is not only tasty with an incomparable texture, but it is also the owner of the European Community certification since 1996 and is proud to be one of the first meat products to be awarded the Designation of Protected Origin status (DOP).

Interesting FACTS about Prosciutto di Parma DOP

• Hannibal, the famous Carthaginian general, is known to eat raw meat! We know this because during the campaign of conquest of Italy, after defeating the Roman army in the battle of Trebbia (218 BC), Hannibal was joyfully greeted by the citizens of Parma and offered their most precious food: salted pork thigh, Prosciutto di Parma’s ancestor.
• Not all pigs are suitable for producing Prosciutto di Parma DOP. The only acceptable ones must be from Large White Landrace or Duroc breeds, they must be fed with quality foods, such as barley, maize and whey coming from the production of Parmigiano Reggiano DOP cheese. Finally, they are suitable only when they have reached at least 9 months of age and a weight of about 160kg.