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

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 ...

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.