Prosciutto di Parma PDO, 18 Month Cured

An Italian icon.
Crafted through patience and tradition.

Few foods represent Italian culinary heritage as clearly as Prosciutto di Parma.

This Zuarina Prosciutto di Parma PDO is produced in Langhirano, the historic center of Parma ham production since 1860. Each ham begins with carefully selected pork from pigs raised in Italy’s Po Valley, where the quality of the meat and traditional curing methods have defined this product for generations.

Every leg is hand salted and slowly aged for eighteen months in Zuarina’s underground curing cellars. Over time the hams are exposed to the natural air currents that move through the Parma hills, where the Apennine forests meet breezes drifting inland from the Tuscan coast. As the air passes through pine and chestnut woodlands, it carries subtle aromas that influence the curing process.

The result is a prosciutto of exceptional delicacy with a silky texture and a balanced savory sweetness that melts on the palate.

Made with nothing more than pork, a touch of salt, and time, Zuarina Prosciutto di Parma reflects centuries of craftsmanship and a terroir unlike any other.

Perfect For

• Elegant charcuterie boards
• Pairing with Parmigiano Reggiano
• Serving with fresh bread, fruit, and olive oil
• Fine wine pairings and entertaining

Product Details

Origin: Parma, Italy
Curing Time: Minimum 18 months
Certification: PDO (Protected Designation of Origin)
Ingredients: Pork, salt
Additives: None
Weight: Approximately 17 lbs

A True Expression of Italian Craftsmanship

Thinly sliced Prosciutto di Parma is celebrated for its delicate sweetness and remarkable texture. Served simply and sliced paper thin, it represents one of the most refined traditions in European charcuterie.