We produce Parma Ham PDO at an altitude of 800 metres in the Parma Apennines
There are many factors that make our ham special. One of the most important is the air, the fresh, clean air that you breathe in the Parma Apennines, at an altitude of 800 metres.
Air that carries the smells of the mountains and the sea and fills the curing chambers during the long months of curing, giving each ham an exceptional aroma and the same unmistakable taste.
The art of making ham
Making ham is something that is part of our culture, part of the history of our region and has been handed down from generation to generation.
We do it here, in the Parma Ham area, using traditional methods and experience combined with today’s know-how and technology.
To create a better, tastier and safer product every time.
We produce sustainably through a controlled supply chain
Making ham is a slow business, which needs attention and a great deal of care. This care starts with the selection of the legs, the best ones, from certified Italian farms that do not use antibiotics and that care about animal welfare as well as food safety.
Care that continues during processing, minimising water and energy consumption and allowing the product to mature as long as necessary, without adding preservatives.
