It all begins with a fresh pork leg. The fresh pork leg is trimmed and sprinkled with salt on its surface. This starts the process of dehydration that occurs within controlled cells at 2-3 °C, and with approximately 75% humidity to prevent the growth of unwanted microbial loads. As part of the process, the product is salted and washed over a period of 20 days. The leg undergoes further dehydration for about 90-100 days and is then stored in the cells for ageing and constantly controlled. The average duration of curing is around fourteen months, after which the product is stamped by the consortium and labelled. Once the process is complete, the leg is sliced, ATP packed, labelled and ready for sale and consumption.

• Prosciutto di Parma PDO is 100% natural and produced without the use of nitrates, nitrites and preservatives.
• The origin is certified with complete transparency, and we guarantee the total absence of allergens such as gluten, soy protein and milk derivatives.
• With a sweet and fascinating taste, it is a treasured Italian product made in an Italian factory and perfectly sliced for an Antipasto platter or for a panino.