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Prosciutto di Parma

Massage, you say? Prosciutto di Parma has been made in essentially the same way since the Romans: by massaging the hind legs of whey-fed hogs (leftover from the production of Parmigiano Reggiano) with salt, washing, then dry-aging the meat for 10-12 months, and sometimes even longer. Our Prosciutto di Parma is made according to the scrupulous standards set by The Consortium, which regulates production, stamping all worthy rumps with a crown tattoo when they pass inspection. DOP (Protected Designation of Origin) certified prosciutto comes from pigs raised in a specific area surrounding Parma, where the meat is aged in the soft winds that pass through olive groves and spruce, creating an ideal microclimate that enhances the meat’s sweetness. Supremely versatile, we like to serve it sliced extra-thin on a platter with olives and Pamigiano Reggiano, torn into pasta dishes, and pressed into panini—wash it down with a glass of Prosecco and, naturally, a massage.

Just the facts

Country Italy
Size 3 ounces
Region Parma
Prosciutto di Parma zoom

Makes a great cheese plate with...