Parma Ham – the King of hams

When one says the word Parma it is obvious and natural to immediately think about the ham – two concepts that are so inter-related that they echo in the name Parma Ham: a harmony of flavours and scents that evoke a history of traditions known throughout the world.

The San Paolo Cured Meat Factory knows this tradition well. Since 1974, it has produced over 2,000,000 hams, respecting the vintage specifics, the natural cycles of the seasons and the processes that convey the hints of sweetness and fragrances, year after year, typical of an artisan product that is so important and simultaneously delicate.

This is Parma Ham PDO. Its unique taste is obtained from a strict specification that governs and requires the use of the best pork legs to which only salt is added.

As tradition has taught us, salting is performed by skilled hands, which for years always repeat the same gesture: sprinkle each leg with a shower of salt flakes, looking for a subtle balance, which is found when tasting a slice of Parma Ham. Lastly, the curing process: long and careful. Improves the aroma by conveying the fragrance and unmistakable sweetness, thanks once again to the wind…

Prosciutto di Parma con osso

It is a sublime and unique product, the processing of which requires expert hands and salt, a natural and ancient process that conveys sweet, delicate notes, and a pinkish red colour that fades to the bright white colour of the fatty part.

The minimum curing is 12 months and the average weight is 9 kg.

Prosciutto di  Parma disossato legato

a selection of the best Parma Ham Boneless and hand-tied legs. The meat is not pressed in any way and therefore maintains the typical consistency of the best cured meat intact.

The minimum curing is 12 months and the average weight is 7 kg.

Prosciutto di Parma disossato pressato

boneless, ready to be sliced, fine Parma ham – the slices are long, compact and easy to cut. Red that fades to pink and white in a balance of flavours.

The minimum curing is 12 months and the average weight is 7 kg.

Prosciutto di Parma disossato metà

our selections of boneless, pressed Parma Ham, which are then halved so as to obtain a more practical size for home use. The product is aged in our cellars for at least 12 months before being cured.

The average weight is 9 kg.

Prosciutto Crudo con osso

delicate and tasty – it is produced with the same process as that of Parma ham. Careful dry salting and curing at a controlled temperature convey the typical flavour of this meat. It contains no additive preservatives.

The minimum curing is 10 months and the average weight is 7,5 kg.

Prosciutto Crudo disossato legato

quality boneless, tied cured ham – the ham is not pressed in any stage of the process and therefore maintains the typical consistency intact.

The minimum curing is 10 months and the average weight is 6,5 kg.

Prosciutto Crudo disossato pressato

boneless cured ham – ideal for slicing since the exposed part is long and ready to be cut. The right balance and salting allow it to be a much appreciated meat.

The minimum curing is 10 months and the average weight is 6,5 kg.

Prosciutto Crudo disossato metà

product of practical size – cured ham which is carefully divided in half. Thanks to its quality, weight and flavour it is ideal for domestic consumption.

The minimum curing is 10 months and the average weight is 3,5  kg.