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Prosciutto di Parma from Crudi d'Italia


Crudi d’Italia produces some of the finest Prosciutto di Parma at our facility in the small town of San Vitale Baganza, in the province of Parma. Prosciutto can only be made within the traditionally recognised zone in the province of Parma, just to the south of Via Emilia and extending at least 5km to an altitude of 900 metres, within the confines of the river Enza to the east and the river Stirone to the West.


Production of Prosciutto di Parma D.O.P. follows a strict process backed by long tradition. The production stages of this Italian delicacy are as follows:

  • Selection of a pig exclusively of the Large White Landrance or Duroc breed over 9 months old and weighing about 160kg. The animal is fed only quality foods until it is slaughtered.
  • Careful selection of prime ingredients.
  • Cooling the leg, involving a 24-hour period of resting in special cooling cells which allows the meat to firm up to facilitate trimming.
  • Trimming to give the leg its typical rounded shape.
  • Salting the different parts of the leg in specific ways.
  • Resting for a period of between 60 and 80 days at a humidity level of 75% and temperature between 1 and 5 degrees.
  • Washing the ham in warm water, after which it is allowed to dry naturally in the dry, hot climate.
  • Initial curing of the hams which are hung on traditional "scalere" (frames), in a humidity-controlled room facing the windows.
  • Greasing the exposed parts of the meat by applying a mixture of minced pork fat with a little added salt, ground pepper and sometimes rice flour.
  • Curing of the ham in cellars located within the traditional production area.
  • Olfactory inspection by inserting a traditional horse bone needle into various parts of the ham; horse bone has the unique porosity to absorb the aroma of the ham for smell testing.

It is only when a thorough inspection has been conducted by inspectors from the Parma Quality Institute that the Prosciutto Crudo di Parma 5-point crown can be branded on the ham.

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