Prosciutto di Parma marks one of the high points of the Italian culinary tradition. Renowned and appreciated throughout the world, the history and traditions of Prosciutto di Parma go far back in time to more than 2,000 years ago. The special environmental, ecological and climatic conditions of the area of production provide the key to how this culinary delight originated. The first step in the making of an inimitable Prosciutto di Parma consists in the careful selection of prime-grade raw material, namely the hog. 
       The meat must then be treated and seasoned using traditional methods carried out in a strictly delimited area of production within the province of Parma. The ham is aged for at least 10-12 months. Just one single ingredient, salt, may be used in the treatment of the meat. This is why Prosciutto di Parma is an absolutely natural product that manages to be delicious, easily digestible and nutritional all at once. 
       The Consorzio del Prosciutto di Parma (Parma Ham Consortium of farmers and producers) protects and assures the quality and authenticity of the product and enforces full respect for tradition. 
       A genuine Prosciutto di Parma may be identified by the trademark used by this consortium: a ducal crown. This crown is the only guarantee to consumers that the product they are buying has all the qualities that have made this ham justly famous throughout the world.

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