Parma Ham


Prosciutto di Parma is undoubtedly one of the most prestigious cured meats with the oldest origins typical of Parma and its province.
The main characteristics of Parma Ham are its sweet, refined and enveloping flavor, its strong aroma and its natural red color.
Excellent for hors d’oeuvres, first courses and main courses; it can be eaten alone or accompanied by other typical products of the province of Parma, it will no longer be missing from your tables.

Parma Ham Seasoning:

This ham has a maturation period of more than 24 months.



Parma Ham

Food Name: Parma Ham
Manufacturer: Salumificio Pelizziari
Format: Whole or slices
Packaging: Vacuum
Ingredient list: Pork and sea-type food salt
Food free of: Additives, preservatives and lactose
Net quantity of the food:
Boneless whole Parma ham: 8.1 kg – 9 kg approx.
Parma ham in slices: from about 1.850 kg upwards
Country of origin of the product: Italy


Prosciutto di Parma is undoubtedly one of the most prestigious cured meats with the oldest origins typical of Parma and its province.
Only meat from large thighs of adult pigs, born and raised in selected regions, is used to produce this cured meat.
The thighs are processed whole, thus including the bone, and excess fat and rind are carefully removed so as to reduce their weight.
Following this trimming process, there is the stage of salting with sea salt, which can be done in two ways: as for the outside (the rind) a “wet” type of salt is needed, while for the inside (lean parts) dry salt is used. This salting work allows the leg to absorb the salt and lose some of its moisture.
The last stage in the production of Parma Ham is sugnatura; the part of the leg exposed to the air is covered with sugna: a mixture of ground pork fat enriched with pepper, salt and, sometimes, rice flour.
It is good to specify that suet is a completely natural paste, free of preservatives, dyes and chemical additives.
This process is crucial to soften the different muscle layers of Parma Ham and to prevent it from drying out too much during aging, which is never less than 12 months


Store the product in a refrigerator or cool place upon receipt.

Storage condition:

Regarding the storage of boneless cured meat, the best solution is vacuum packing: whether whole or in slices with this method, Parma Ham can be stored for up to 6 months in a refrigerated place with a temperature between 4 and 8°C.
Once opened it should be consumed within a couple of months, and storage can always be done in the refrigerator; in this case it is recommended to wrap the Parma Ham in a slightly damp cloth or to cover the part being sliced with a transparent food film. (You will also be able to store this sausage in the Freshness Saver Bag found in our Shop in the “Kitchen Accessories” section).
On the other hand, if you want to store the already sliced sausage, it should always be wrapped in food wrap and consumed in two to three days maximum, so that it does not lose its taste and texture.

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