Who hasn't heard of Parma ham or Prosciutto di Parma ZOI? This raw Italian cured meat product can be found in delicatessens and restaurants around the world. You were probably offered it with a slice of melon during the summer or as an ingredient on an Italian pizza. Its unique flavor comes from a mixture of traditional knowledge and experience and the unique ecological and environmental conditions that are specific to the Parma area in Italy.

Every good "Prosciutto di Parma" ZOI starts with a real pig. In central Northern Italy, the breeding of heavy pigs used for this type of prosciutto developed over time from the Etruscan period (between the eighth and third centuries BC) to the present day. It developed in parallel with the cultivation of cereals and dairying in the same region, key aspects of nutrition. And ecco – the famous Italian prosciutto was born.

Although the production area, which gives prosciutto its unique characteristics, is limited to the province of Parma, the raw materials can come from a wider area that includes the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.

 In the production of prosciutto, only certain breeds of heavy pigs can be used, for example the traditional breeds of large Yorkshire, Landrace or Durok. Other breeds can be used if they comply with the Italian breed register. Pigs, at least nine months old, should weigh approximately 160 kg and be fattened according to a special diet.

Pigs go through multiple markings to confirm their origin, starting with the breeder within thirty days of birth. When they are sent to the slaughterhouse, the breeders issue a certificate of conformity. Slaughterhouses put a stamp with the identification mark of the slaughterhouse on the fresh hind legs intended for the production of "Prosciutto di Parma" ZOI.

To prepare the legs, they are rubbed with salt at the production location. Before the start of salting, a metal stamp with the date of the start of production is attached to the legs. The legs are then kept in the refrigerator for about one week. The salt is removed, then another thin layer of salt is added, followed by another rest period of 15 to 18 days. The prosciutto is then hung for approximately 80 days in a room where adequate ventilation and temperature are ensured.

After 80 days, the prosciutto have dried sufficiently. Hardened surfaces are softened by spreading a layer of lard on the prosciutto (sugnatura). Once this is done, the prosciutto are left in dark cellar-like rooms to complete the drying process. Drying should last at least 12 months.

After 12 months, quality testing is carried out. The prosciutto is pierced in five specific places to help determine if the product is truly Parma prosciutto quality. If it passes the test, the prosciutto is hot-stamped with the word PARMA in a five-pointed crown, under the supervision of officials from the supervisory body.

The prosciutto is then ready for packaging, whole, in pieces or cut. Regardless of the form in which it is sold, it must be done in the geographical area of ​​origin - in the province of Parma.