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. "5 Stelle" Parma Ham is dry-cured for a minimum of 16 months, for an even more distinguished taste.
