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Parma Ham PDO

One of the most valuable products of the Italian gastronomy comes from Appennino Parmense, thanks to the particular environmental conditions and a tradition of over 2,000 years. Cato the Censor was the first to talk about a possible ancestor of Parma ham: in the 2nd century BC, he talks about a method to preserve pork legs with salting and subsequent maturation.

Further information

Photo by Simone Ricci
Photo by Simone Ricci
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