A tradition of excellence

For centuries hams have been patiently salted and lovingly cured by experts in a clearly defined region in the softly rolling hills around Parma.

The air here is unique, dry and sweet-smelling with aromatic breezes from the Apennine mountains creating perfect environmental conditions for a natural "drying" of the hams.

This is the secret of Parma Ham's quality and the justification of its coveted Protected Origin status.

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