Parco Regionale dello Stirone e del Piacenziano

The Prosciutto di Parma DOP is a completely natural food: the only ingredients are pork and salt. The secret of the Prosciutto di Parma lies only in the ability of the masters in charge of salting, in the scented air of Parma's hills and in the long aging. An essential condition to produce the Prosciutto di Parma is that the whole processing occurs in a typical zone: a very limited area including the Province of Parma, south of the Via Emilia and about 5 km far from it, up to an altitude of 900 m, delimited by the Enza river to the east and by the Stirone stream to the west. Only in this particular area there are all the ideal climate conditions for the natural aging that will lend sweetness and taste to the Prosciutto di Parma.