Hams

For the production of this product it is necessary to follow a very specific procedure; the breeding of pigs for the production of fresh legs for the Parma Consortium takes place exclusively within approved plants, following a specific diet. The pig can be sent for slaughter only in the presence of specific requirements: it must be over 9 months old and weigh between 110 kg - 168 kg. The fresh leg (minimum 10 kg) rests for 24 hours in special cooling cells, then it can be trimmed, salted and put to rest for seasoning.Boneless Parma ham available whole or cut X2, X3 and X4.

Tighs worked in Langhirano but ageing in SAP in Pavullo after the first year of life. Average ageing of 18 or 22 months. National boned ham available as whole or cut X2, X3 and X4