Each thigh from our breeds carries a mark of guarantee in order to ensure the products’ traceability for the consumer. Only the best thighs, typical of heavy pigs, are selected to be trimmed and then brought into a family run prosciutto factory, in a place with a unique microclimate: Langhirano of Parma.
The massaging, brushing, salting and greasing are done strictly by hand, and each thigh is followed by expert personnel during all the phases of seasoning, following the rigid disciplinary criteria for the production of Prosciutto di Parma D.O.P.. Only then the unmistakable crown of Prosciutto di Parma with the 5 tips will be imprinted. It is for this reason that we can boast a high quality product, with 24 months of curing and an unmistakably unique, sweet taste, without additives or preservatives.