PROSCIUTTO DI PARMA

Prosciutto di Parma PDO is a charcuterie product, raw and cured, obtained by processing the fresh legs of pigs of breeds listed in the Italian Herd Book. The production area of Prosciutto di Parma PDO is within parts of the territory of the Province of Parma, in the region of Emilia-Romagna. The pigs are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, The Marches, Abruzzo and Lazio.  Four ingredients are essential to the production of Parma Ham: Italian pigs, salt, air and time. Parma Ham is an all-natural ham; additives such as colourings, nitrites and nitrates are prohibited by the strict rules of the Consorzio. Prosciutto di Parma PDO is roundish in shape and is without the trotter. The lean part of the slice is pink in colour, while the fat is white. The taste is sweet and delicate, and it has a fragrant aroma.