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Standards warranty

Quality Standards

Prosciutto di Parma® and Parma Ham® are two registered names for the same product: hams from specially raised pigs from north-central Italy, cured in the small prosciuttifici that dot the countryside around Parma, Italy.
The legal requirements concerning the origin of the pigs and the place of curing are based on the principle—sometimes called terroir, that soil, plant life, climate and traditional production methods interact to create a product with qualities that cannot be replicated elsewhere.

Every ham must meet rigorous standards set and enforced by the Consorzio del Prosciutto di Parma®, an association of more than two hundred producers, before earning the right to bear the five-point ducal crown mark. Because every step is documented, the production process is completely traceable.

Marking their hams with the coveted symbol is an expression of pride on the part of producers, but that’s not all. On a practical level, the two registered names and the ducal crown mark help American buyers distinguish Prosciutto di Parma® or Parma Ham® from imitations.8

    

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