Boneless Prosciutto di Parma PDO

Parma Ham, dry-cured on the hills of a strictly defined area in the Parma region, is PDO -certified (Protected Designation of Origin). The mandatory requirements for compliance with the PDO certification are:

• The exclusive use of legs from heavy Italian bred porks;
• A weight of the bone-in end product of 8 to 10 kg (never below 7);
• A dry-curing duration of at least 12 months. Finely cut slices enhance the meat’s rich fragrance and delicacy.