Selection of raw materials and trimming
The designation of origin ‘Parma Ham’ is exclusively reserved for ham that is branded in a permanently identifiable way and obtained from the fresh legs of pigs that are born, bred and Ourslaughtered in any one of the Regions indicated in Art. 3 of Ministerial Decree No. 253 dated 15th February 1983.
Salt: the only and natural preservative we use
The distinctive feature of Parma Ham are also the appearance.
Curved exterior: without distal part (trotter), devoid of external blemishes likely to impair the product’s image, with exposure of the muscular part above the head of the femur (best end) limited to 6 centimeters (short trimming).
After careful selection, the best quality fresh pork legs are salted:
sea salt is the oldest and most natural agent for the preserving of meat.
The Refrigeration Chambers
Here the salt penetrates the meat at the right temperature and relative humidity to prevent the growth of microbes, and the meat undergoes a slow dehydration process.
“Sugna” is a simple, natural mixture of pig tat, flour, salt and pepper, which provides a protective covering for the ham and allows it to breathe.
The ham is allowed to age slowly for several months,
and thus to develop its unmistakable and unique aroma and flavour.
The Parma ham Consortium selects the best hams and brands them with its characteristic crown.
Before being sent out of the stablishment, every ham is probed with a special bone needle,
which is then sniffed by an expert: this is the final test of the perfection and quality of our hams.