Typical Italian cured meat, seasoned and not stuffed, it is made from the pork leg, which is selected, washed, matured, salted and dried. It cannot contain additives or preservatives, with the exception of salt.
The Parma area has an ancient tradition in pig breeding and ham processing, since the Romans! But it is only with the Middle Ages that tradition is ordered and the figure of the lardarolo artisan is born.
To protect the quality of this raw ham with an exceptionally intense, sweet but not sugary flavor, the Parma Ham Consortium was founded in 1963 and later the DOP recognition was established, with its specification and its brand.
We include a visit to a ham factory and a Parma Ham tasting in an exceptional place in our travel proposal: