For our Italian dry cured ham, which is produced in the hills around Parma, we work in just the same way as with the original Parma ham. This ham is especially tasty, because Duroc pork includes more intramuscular fat. After the process of salting with pure sea salt, we take our time. Each ham is ripened for at least 12 months. You can genuinely taste that!

Available in

• 200g
• 1,55kg
• 3,75kg
• 7,5kg