Boneless Prosciutto di Parma PDO "5 Stelle"

Parma Ham, dry-cured on the hills of a strictly defined area in the Parma region, is PDO -certified (Protected Designation of Origin). The mandatory requirements for compliance with the PDO certification are:

  • The exclusive use of legs from heavy Italian bred porks;
  • A weight of the bone-in end product of 8 to 10 kg (never below 7);
  • A dry-curing duration of at least 12 months. Finely cut slices enhance the meat’s rich fragrance and delicacy.

"5 Stelle" Parma Ham is dry-cured for a minimum of 16 months, for an even more distinguished taste.

  • Gluten free

The recipes

Piadina with Roast Ham with Herbs and Grape Salad

Piadina with Roasted Ham with Herbs and Grape Salad

Cooked Ham With Robiola Cheese And Walnuts

Ricotta Pie in a Prosciutto Turban

Salami Milano with Pineapple and Artichoke Crudites

Mortadella Salad With Rocket and Pears

Frogfish In a Rosé Cloak

Cornets Of Prosciutto Filled With Ricotta And Chives

Pork Fillet In Prosciutto Slices

Speck Dumplings

Tagliatelle In A Salami Crust

Savoury crepes with cooked ham and scamorza cheese

Savoury crepes with cooked ham and scamorza cheese

 Bruschetta with figs, raw ham and parmesan

Bruschetta with figs, raw ham and parmesan