Due to restrictions regarding coronavirus, some of our suppliers have limited opening days and we cannot guarantee usual delivery times.
Orders will be shipped as soon as possible, however please note, shipping may be delayed up to one week.
The Prosciutto di Parma DOP or Parma Ham dates back to ancient times whose qualities render it a unique in its genre.
The only ingredients used are the pig’s leg and salt whilst curing lasts at least 12 months and takes place in a very restricted area within the Parma province.
Its distinctive sweet and balanced taste is achieved thanks to the producer’s craftsmanship who cures the meat in a strict procedure, and to the sea winds that as they reach the mountain valleys they lose their saltiness and acquire a rich fragrance of chestnut groves.
In our shop you can find prosciutto cured for least 24 months, and among them the outstanding products of Prosciuttificio S.Ilario that are cured a minimum of 30 months.