Prosciutto di Parma DOP - Bone-in Parma ham PDO

From selected Italian pork legs, salted and cured for at least 13 months in our state of the art curing plants based in areas designated by Prosciutto di Parma Consortium.

The starting weight and typical marbling of Italian meat, combined with curing process mastery grants the unique taste of an Italian masterpiece.

100% natural: only pork meat, sea salt and time.

ONce cured, hams can be shipped bone-in or continue their journey in the hands of our expert deboners, cutters, block shapers and slicers.

All the product shapes shown are made in our IFS and BRC facilities 

Customising is our specialty, to each customer his own shape!