Short facts : Can only be produced in Parma and following specific rules

Parma ham, also known as Prosciutto di Parma, is a type of Italian dry-cured ham that originates from the Parma region of Italy. It is made from the hind leg of specially bred pigs that are raised in a specific area and fed a specialised diet. The ham is cured with salt and aged for a minimum of 12 months, resulting in a rich and delicate flavour and tender texture. Parma ham is often thinly sliced and served as an antipasto or as a component in various dishes such as salads, sandwiches, and pasta. It is highly prized for its sweet and savoury taste, making it a popular delicacy both in Italy and around the world.