Parma Ham, dry-cured on the hills of a strictly defined area in the Parma region, is P.D.O.-certified (Protected Designation of Origin). The mandatory requirements for compliance with the P.D.O. certification are:
• the exclusive use of legs from heavy Italian bred porks;
• a weight of the bone-in end product of 8 to 10 kg (never below 7);
• a dry-curing duration of at least 12 months.
Finely cut slices enhance the meat’s rich fragrance and delicacy.