It is a sweet, mellow and raw ham that counts on about 200 producers who are mainly located in the east part of the province of Parma, especially in the area of Langhirano. All the phases related to breeding, production and dry curing are regulated by the Consortium. This ham is made only from the rear haunches of large and mature pigs; after being salted, the leg is refrigerated in special cellars for some days; these first steps are followed by an initial curing phase.

Then, the exposed surfaces of the ham are covered with a paste of minced pork lard and a little salt called sugna in order to prevent that the leg dries too rapidly (it takes 12 months). When the curing has been completed, the deboned ham weighs between 7 and 8 kilos, whereas the regular ham weighs between 9.5 and 10.5 kilos.

Share this page