The Prosciutto di Parma is a D.O.P. product. It is obtained from the legs of pigs born, bred and butchered in Italy. It is produced only in the territory of the Parma province. The breeding and fattening of the animals, as well as the processing and ensuing aging of the hams are governed and guaranteed by the Consortium that, on completion of processing and after a careful examination, puts its characteristic and unmistakable brand (the ducal coronet).
Only big legs (about 12 – 14 Kg, fresh) selected from authorized slaughterhouses are used. It is also called “prosciutto dolce” (sweet ham) for the moderate use of salt in its processing, during which the ham’s uncovered parts are coated with fine fat (sugna) that, guaranteeing a slow aging (from minimum 12 months to 24 months) give to the product its unique sweetness and flavor.