Parma ham is produced from the hind legs of pigs in the Italian province of Parma according to a strict seven-stage process. Only local pigs that are fed a special diet and salt from the region are used. The hams are salted for 70 days, washed, dried, coated in a lard paste, and aged for at least 12 months, imparting a unique flavor. Upon completion, the hams receive a brand of the Ducal Crown with the inscription "PARMA" and identification code of the producer.

4. Parma ham is a precious part of
the pig : it is made from its rear
haunces.
It’ s a preservative –free
product, only sea salt is allowed.
It is produced in the province of
Parma, between “via Emilia”,
rivers Enza and Stirone.

5. Parma ham is the result of a careful
seven stages process:
1.Pig selection;
2.Trimming;
3.Salting and rest;
4.Washing-drying;
5.Greasing;
6.Curing;
7.Checking and marking.

6. The selection of the pigs is
essential.
The animals must be fed on a
specially regulated blend of
grains, cereals and whey from
Parmigiano-Reggiano
cheese
production.
By law the pigs are at least nine
month old and must weight 160
Kgs approximately.

7. A part of the fat of the pork leg is cut to give Parma ham its
typical form.

8. Parma ham is salted by
salt masters.
After that the product is
put in refrigerated rooms
for 70 days at 75%
humidity.

9. The hams are washed with warm water and brushed to
remove excess salt and impurities, then they are hung
in drying rooms for a few days. They dry in ventilated
rooms with large windows thanks to the marine wind
and the sun that give the product its peculiar flavour.

10. The exposed surfaces of the hams are softened with a
paste of minced lard, salt, rice floor and pepper in order to
prevent the external layers drying too rapidly.

11. In the seventh month, the ham is transferred to the
"cellars", rooms with less air and light and they are
hung on racks until the curing is completed. By law
Parma ham is cured at least 1 year (starting from date
of first salting), and some may be cured as long as 3
years.

12. The hams are checked with a thin horse bone that allows
to smell the inner aroma.
Then they undergo fire branding.

13. The fire brand is a five
point Ducal Crown with
the inscription
“PARMA”.
The number
under the Ducal
Crown shows the
identification code
of the producer.

14. Parma ham also boasts two
important European
guarantees:
•PGI (Protected Geographical
Indication)
•PDO (Protected Designation
of Origin)

15. Parma ham enhanches appetizers, pasta dishes, salads,
sandwiches and entrées.
Paper-thin slices of Parma ham should be served at room
temperature.