Graziano Casa’s ham business was established in the Seventies, in the strip of Italy that was to become today’s Food Valley. The quality of his cured meats is explained by the blend of technology and artisanal care as well as a touch of nature, namely a microclimate particularly well-suited to curing, here on the edge of Valle del Cedra e del Parma Regional Park. Quality and authenticity are the typical features of the company’s three specialities, Prosciutto di Parma PDO, Gran Culatta, and Ghinaldo,

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