This is undoubtedly one of the best Prosciutto di Parma industries. The hams is carefully processed, starting with selected thighs of heavy pig breeds (the largest and fattiest cuts) from the PDO and from trusted breeders. Processing is mostly manual with a longer-than-average maturation period, at least 15–16 months to three years. The range includes Magnus, a Prosciutto di Parma matured in barriques, a limited edition obtained from thighs of large, mature pigs of about a year in age.

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