Parma Ham

The tender sweet taste of Prosciutto di Parma, enjoyed in Italy for over eight centuries, is still made in the hills around Parma using the same traditional methods of production. The Parma pigs are fed a very special diet of whey and grains, and the hams are hand-trimmed and massaged with natural sea salt before being aged for 400 days or more. Only select Prosciutto that pass a strict quality test can have the imprinted seal of the Consortium, symbolizing quality and excellence.

Parma ham
In English usage, is the term used to identify a dry-cured ham from central Italy