Prosciutto di Parma – Parma prosciutto:

Prosciutto di Parma

There’s a lot a person could do with prosciutto. In an Almodovar film, an exasperated housewife uses one to kill her husband. The Italians have turned to make it a culinary work of art, dedicating 9 to 18 months to the process, depending on weight. The proof of their efforts lies in the taste and texture of the best cured prosciuttos in the world, universally known as prosciutto. Particularly good are those from Parma and San Daniele, enjoyed in paper-thin slices. In addition to these prominent products, there are myriad Tuscan and Umbrian prosciutti, prosciutto di Montagna (mountain prosciutto) and the greatest delicacy of them all – culatello, a legendary super-prosciutto from the Emilia region.

Prosciutto di Parma:  what is prosciutto?

In Italian there is a distinction between prosciutto Crudo, literally “raw ham”, which is cured ham, what English speakers refer to as “prosciutto” and prosciutto Cotto, “cooked ham”, which is similar to what English speakers call “ham”.

Parma is a cultivated city, wealthy and well-disposed, located in the Emilia-Romagna region. This is one place where people know how to live well: Sunday mornings are whiled away breakfasting (for at least 2 hours!) on cold-cuts and champagne at a bistro with friends. People who know so well that there’s a time to work and a time to enjoy, couldn’t do anything but produce truly perfect prosciutto. More than 200 curers are located in the Parma region, where prosciuttos are sent from all over to be cured without added chemicals in the area’s exceptional air. At the end of the curing process, the prosciuttos graduate with honors: certified prosciutto di Parma with a characteristic cornelian red color and melt-in-your-mouth taste. The “Consorzio del Prosciutto di Parma” is the farmers’ union safeguarding the quality and goodness of prosciutto di Parma. In order to be entitled to the “prosciutto di Parma” distinction, a prosciutto ham must bear the mark representing a five-pointed ducal crown, the symbol of the Consorzio.

A bit of History of Prosciutto di Parma

The production of genuine prosciutto di Parma is the story of a special relationship between man and nature. Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality prosciuttos that have been appreciated by gourmets for centuries.

“Prosciutto” is from the Latin “perexsuctum” meaning “dried” – an indication of the purity of Parma prosciutto production and its ancient roots. The processing of prosciutto di Parma has an ancient tradition. It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavor of the air-cured prosciutto produced around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. Tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavor. Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece. The similarity between present-day prosciutto di Parma and its “ancestor” is evident. Fortunately, the taste has not been lost with the passing of time: nowadays the tradition of prosciutto di Parma is as strong as ever.

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy


Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy