PDO Parma ham with bone BIO 16 - 18 months 9kg

In the marshy plains of the Po River valley, already in Roman times, various authors such as Varro, Polybius, Horace, Plautus, and Juvenal spoke of farmers who raised large herds of pigs and produced salted hams. John Dancer writes that when Hannibal entered Parma in 217 BC, he was welcomed as a liberator, and to celebrate, they offered him salted pork legs kept in wooden barrels. In the Parma area, the presence of particularly rich salt mines like Salsomaggiore allowed for the preservation technique through salting that still exists today. Ham in the local language is called “par siut,” which means it seems dry; however, its origin could also derive from the Latin perex suctum, meaning drained. Today, Prosciutto di Parma is governed by a consortium that has a logo with a five-pointed crown.

 

Delicate sweet aroma

Free from added preservatives

Weight 8/10 kg

Aging 16/18 months

Duration 365 days

 

Pedrazzoli has been the first cured meat producer in Italy to produce organic products. Since 1996, it has added this segment, which becomes increasingly important each year. Cereals and food products from organic farming, free-range livestock, drastic reduction of preservatives, GMO-free, and limited intake of salts and fats. All production is particularly suitable for the diet of celiac individuals and the dietary regimen of intolerant people. Many of these cured meats are included in the national pharmaceutical handbook for celiacs. 

The Bio Primavera line was awarded in 2013 in Paris with the prestigious Good Pig Honorable Mention at the Animal Welfare Awards. The ceremony highlighted the entire European market, and Italy was represented by the Pedrazzoli family. The Good Pig Honorable Mention was awarded for "the commitment to safeguarding the welfare of sows, demonstrating how it is possible to make choices in favor of animal welfare as well."