Prosciutto Crudo di Parma ham is undoubtedly the seasoned product that most represents the Italian delicatessen. Since long ago it reached such a high growth level and quality to manage the Italian Government laws to indicate it as typical product of a culture of a limited geographical area (DOP Brand).
It is produced with pork legs coming from selected breedings and slaughterhouses.
The particularly gentle salting and the slow seasoning process in natural cellars, make it a product very delicious at taste.
It must be sold with a minimum seasoning of 16, 18, 20 and 24 months; it is available in the following cuts: whole with bone, whole boneless, tied “addobbo” (ready to be sliced), and boneless pressed, for those who need a compact slice.