Parma Ham (24 MONTHS +-10KG)

Parma ham has ancient origins, dating back to Roman times (2nd century BC), when the area was known for its pig farming and salting techniques, cited by Cato. Established in the Middle Ages by Parma's "lardaroli," this cured meat owes its uniqueness to the favorable climate and the territory between Langhirano and the Apennines.

The Parma Ham Consortium was founded in 1963 to protect its quality, obtaining the DOP mark in 1996.

The secret of its sweetness lies in the dry air of the Parma hills, which dries the hams naturally, and in the expert use of salt, without preservatives, smoke, or spices, except for a small amount of sea salt.