If you're a fan of finely sliced proscuitto, you'll know how delicious this cured Italian ham is. We look at the disctintions ...

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 ...

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 ...

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 ...