Around 9 million legs of Parma ham are made each year by 145 producers, all located around the Italian city of Parma. "There is clear evidence that in the present, typical production area hams ...

Stefano Borchini remembers his father teaching him methods of curing Parma ham that date back to Roman times, when local salt was used to preserve the meat. The Italian-grown pig’s hind leg is ...

The region is the heartland of Italy’s billion dollar “prosciutto” industry, producing around nine million Parma ham legs each year for consumption both in Italy and for export globally. The meat has ...

And, centre stage, elderly ladies are pointing at specific legs of ham, asking for their 100g to be sliced just so. Welcome to Parma, a city of absolute precision when it comes to food.

While all hams are made from pigs' legs, the way ... than prosciutto di Parma. For the record, it's pretty awesome with some roasted sweet potatoes too. Country Ham Cured, smoked, and hung to ...

Mouthwatering Prosciutto di Parma is enjoyed around the world. But Italian ham fans need to brace themselves for potential disappointment as a crisis threatens supplies and drives up prices.

Employees grease hams with lard before hanging them to dry in storage as part of the Parma ham curing process at Pio Tosini Industria Prosciutti in Langhirano, Italy. (Alessia Pierdomenico ...