Parma Ham or Prosciutto di Parma
The production of genuine Parma Ham is the story of a special relationship between man and nature.
Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. ‘Prosciutto’ is from the Latin ‘perexsuctum’ meaning ‘dried’ – an indication of the purity of Parma Ham production and its ancient roots.
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Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. A number of regions have their own variations of prosciutto, each with degrees of protected status, as the Prosciutto di Parma PDO from the Emilia-Romagna region, the Prosciutto di San Daniele PDO from the Friuli Venezia Giulia region and Prosciutto di Norcia PGI from Umbria Region PROSCIUTTO TABLE