History

“Prosciutto” is from the Latin “perexsuctum” meaning “dried” - an indication of the purity of Parma Ham production and its ancient roots.

The processing of Parma Ham has an ancient tradition.

It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham produced around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling.

A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour.

Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece.

The similarity between present-day Parma Ham and its “ancestor” is evident.

Fortunately the taste has not been lost with the passing of time: nowadays the tradition of Parma Ham is as strong as ever.

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