PROSCIUTTO DI PARMAI RECIPES I CONSORTIUM
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WHERE IT IS MADE

By law Prosciutto di Parma can only be made in the hills around Parma; the unique conditions of the Parma region have made it possible to produce the highest quality hams.
All Parma Ham authorized producers must be located within the geographical boundaries of the Parma production area, South of the Emilia way not less than 5 km from it and up to a maximum altitude of 900 metres, bordered, to the East, by the River Enza and, to the West, by the Stirone stream.
Hams produced in the same region but not meeting the requirements set by the Consorzio cannot be branded with the official certification mark – the Parma Crown – and are not authorized to bear the name Parma, even if they originate from the Parma area.