Prosciutto di Parma DOP - Parma Ham
Special environmental, ecological and climatic conditions of the area of production make Prosciutto di Parma sweet, delicious and easily to digest.
The high quality pork meat must be treated and seasoned using traditional methods carried out in a strictly delimited area of production within the province of Parma. The ham is aged for at least 10-12 months.
The only ingredietn used for meat treatment is salt. This way the ham is an absolutely natural product that can be eaten as a starter, an appertizer or as a second dish, due to its high nutritive values.
The Consorzio del Prosciutto di Parma (Parma Ham Consortium of Farmers and Producers) protects and guarantees the quality and authenticity of the product.
The Prosciutto di Parma can be identified by its consortium trademark: a ducal crown. This crown is the only guarantee to consumers that the product they are buying has all the qualities that have made this ham justly famous throughout the world.
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30 June 2009
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