Cured Meats
Prosciutto di Parma
Emilia-Romagna, Italy
PDO dry-cured ham from Parma, aged at least 12 months with only sea salt—no nitrates. Sweet, delicate, and sliced paper-thin.
Original eatfuls sticker artwork
What it is
A closer look at Prosciutto di Parma.
PDO dry-cured ham from Parma, aged at least 12 months with only sea salt—no nitrates. Sweet, delicate, and sliced paper-thin.
What to look for
Know it when you find it.
Ducal Crown firebrand stamp, sweet not salty, sliced to order, draped over grissini or melon.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Prosciutto di Parma.
Names around the table
One food, more than one name.
Keep exploring
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Appenzell, Switzerland
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Romania
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Ireland
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Bagún agus cabáiste
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