The history and region of Prosciutto di Parma production are what set it apart from other prosciuttos in the world. This DOP (Denominazione di Origine Protetta) food is world renowned for its delicate and sweet flavour. The Protected Designation of Origin (PDO) certification ensures that products are locally grown and packaged by local farmers and artisans, using traditional methods. Prosciutto di Parma can only be produced from specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced.

These naturally cured hams are only produced around Parma, within the Emilia Romagna region of Italy (Chef Gabrielle Paganelli’s hometown), where the mountain air is sweet, dry and aromatic. We ensure our prosciutto di Parma is aged at least 18 months at the time of import, and we continue the aging process in-house.

Price is per 120g.