John B. Dancer writes that after the victorious battle on the Trebbia (217 BC), Hannibal entered Parma and was joyfully welcomed as a liberator. Preparing a banquet in winter, after war requisitioning by the Romans, appeared impossible, but it is handed down that barrels containing salted pig legs were taken out of secret hiding places by country dwellers and that the great Hannibal appreciated this tasty food very much.

Consorzio del Prosciutto di Parma
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