‘Prosciutto’ is from the Latin ‘perexsuctum’ meaning ‘dried’. The secret of Parma Ham begins with careful selection of the pigs, which must be specially bred Large White, Landrance, or Duroc breeds; born and raised at authorized breeding farms located in central-northern Italy. Their diet is a specially regulated blend of grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig in an excellent state of health, and makes their flesh very mild and sweet.

In 1996 Parma Ham became one of the first meat products to be awarded the Protected Designation of Origin status which helps consumers, chefs, and culinary professionals distinguish between authentic products and their many inferior imitations. The final indelible and unique branding of the hams with the Ducal Crown at the end of the aging period is the last step in a long identification process. This brand is your guarantee that you have purchased the finest prosciutto available.

Prosciutto matches up nicely with sparkling wines and zesty white wines (like Sauvignon Blanc, Pinot Grigio, and Gewurztraminer), as well as young fruity reds like Chianti, Dolcetto and light Pinot Noir.