Boneless PDO Parma ham BIO 16 - 18 months 8.8 kg

In the marshy plains of the Po Valley, as early as Roman times, various figures 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 pig legs stored in wooden barrels. In the Parma area, the presence of particularly rich salt mines like Salsomaggiore allowed for the preservation technique through salting that is still maintained today. Ham in the local language is called “par siut,” which means seems dry; however, its origin may 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 of added preservatives

Weight approx. 8.8kg

Aging 16/18 months

Duration 365 days

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

The Bio Primavera line was awarded in 2013 in Paris with the prestigious Good Pig Honor Mention during the Animal Welfare Awards. The ceremony featured the entire European market, and Italy was represented by the Pedrazzoli family. The Good Pig Honor 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.”