Parma DOP ham with bone at least 16-18 months: online sale

PDO Parma ham with bone aged for at least 16 - 18 months

€ 198,20 for 10 kg ca.

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Delivery in: 2 - 4 days,
Availability: oncoming

PDO Parma ham with bone aged for at least 16 - 18 months

In the marshy plains of the Po Valley, even in Roman times, various authors like Varro, Polybius, Horace, Plautus, and Juvenal spoke of farmers raising large herds of pigs and producing salted hams. John Dancer writes that when Hannibal entered Parma in 217 B.C., he was welcomed as a liberator, and to celebrate, they offered him salted ham hocks kept in wooden barrels. In the Parma area, the presence of particularly rich salt mines, such as 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 might also derive from the Latin perex suctum, which means drained. Today, Prosciutto di Parma is regulated by a consortium that has a logo with a five-pointed crown.

In the production of Parma, the only substance that can be used is salt. It cannot be smoked or frozen.

Pedrazzoli only uses animals raised on its own farms located in the provinces of Modena, Mantua, and Piacenza. The flavor is delicately mild and particularly elegant and fresh.

Aroma sweet and delicate

Weight 10 kg

Aging 16/18 months

Duration 365 days

Salumificio Pedrazzoli, Emilia Romagna

Mantova is the city in Italy that maintains one of the most important traditions regarding the production of cured meats and pig farming. All animals are destined for the production of the most important Italian DOP pork products. The Pedrazzoli family fits into this context and began the production of cured meats as early as 1951. Even today, it represents one of the most significant brands in Italian production. Pioneers of organic products, they were the first in 1996 to propose an organic line called Primavera. This production segment has generated a substantial turnaround for the Mantuan reality of San Giovanni del Dosso. Pedrazzoli is one of the few medium-sized family-run cured meat producers with a complete supply chain; from cereals and other feed products, livestock farming between Mantova, Modena, and Piacenza, a private slaughterhouse, processing, and finally marketing, which has led them to conquer markets all over the world. High product quality, as well as a studied and strongly appealing packaging that combines tradition with modernity. Pedrazzoli is a zero-energy impact company thanks to an important photovoltaic project that self-produces all the clean energy it needs.