The Prosciutto di Parma is a PDO product and it has to follow a precise production regulations. An essential condition for obtaining the “Prosciutto di Parma” designation is that the entire process takes place in an extremely limited area that includes the area of the province of Parma. All the climatic conditions that are ideal for drying, namely the natural curing that will give sweetness and flavour to the Prosciutto di Parma, occur only in this area.
Prosciutto di Parma is good, healthy and completely natural: Italian pork, the skill of master salters and the dry, gentle air of the hills. Neither preservatives nor additives have ever been.
A few simple ingredients for an unmistakable sweetness and flavour.
Parma Ham has a high nutritional value: low fat content, many mineral salts and vitamins and easily digestible proteins, make Prosciutto di Parma a food that is suitable for everyone, children, sportsmen and the elderly.
Prosciutto di Parma is extremely safe. The name “Prosciutto di Parma” is exclusively reserved for hams bearing the Ducal Crown, the indelible and unique brand given at the end of the ageing period. The final branding, however, is only the last step of a long identification process that leaves on the ham, at every step, the “signature” of each operator.
Consumers must learn how to recognize the signs of Prosciutto di Parma’s genuineness. True Prosciutto di Parma can be recognized throughout the world by the five-point ducal crown symbol, a guarantee of genuineness, excellence and observance of tradition for Italian and foreign consumers alike. But for the product in pre-sliced packs, the black triangle with the crown is the label to look for to protect yourself against any counterfeiting. These are all elements that guarantee consumers the quality and genuineness of the product they are buying.
Thanks to Consorzio del Prosciutto di Parma
