It’s here, among green Parma hills, that our Parma Ham was born, its taste takes its life from a natural ingredient: the time. 

Little by little, trough a slow and patient maturing, that goes on for at least 12 months, reaches its unmistakable taste. Neither food dyes or preserving or additives, but only Italian pork meat and a balanced salting, following an ancient rite that remembers us the soling: those are the ingredients o fan excellent product, recognized in all over the world.