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 in 11 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.

The pigs are al least nine months old and must weigh a minimum of 140 kgs at the time of slaughter.

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