Lusciousness of the hills surrounding Parma, the purest of primary materials and at least 18 months of aging give Prosciutto di Parma its inimitable flavor, delicate texture and sweet taste.

Academia Barilla selects its prosciuttos from the most accomplished and consistently excellent producers, carefully verifying quality piece by piece.

From the few prosciuttos approved by the Consortium of Producers of Prosciutto di Parma Academia Barilla selects only the top 10% - those that demonstrate refined texture, balanced marbling and complex flavors.

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Discover:
- Tasting technique for Prosciutto di Parma
- Production of Prosciutto di Parma: description - photo gallery