PROSCIUTTO DI PARMAI RECIPES I CONSORTIUM
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THE PIGS

The secret of Parma Ham begins with a careful and accurate selection of the pigs. Parma pigs must be specially bred Large White, Landrance and Duroc breeds, born and raised by authorised breeding farms located in 10 regions of central-northern Italy. Their diet is a specially regulated blend of grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig with a moderate daily growth in an excellent state of health.

By law the pigs are at least nine months old and must weigh a minimum of 140 kgs at the time of slaughter; this is one of the huge differences with other “generic” prosciuttos, which normally use pigs born and raised abroad (northern Europe) and slaughtered 6 months old at much cheaper costs.