To view a photo gallery illustrating the production of Prosciutto di Parma, click here.

Selection of ham legs
The pig should come from a farm certified by the Consortium of Prosciutto di Parma.
Within 30 days of the pig's birth a tattoo is branded on both rear legs, containing the breeder's registration number and the month of birth.
At the time of slaughtering the pig ought to be at least 9 months old and weigh about 150 Kg (330 lb).

Cooling and  trimming
The leg is cooled at O°C (32 Fahrenheit), so that it becomes firm.
Then it is trimmed by hand and some skin and fat are removed.

First salting and resting 
Prosciutto di Parma legs are stored for 7 days in a cell with 1 to -4 °C (30-40 Fahrenheit) temperature and 80% humidity.
Then the cut is covered with damp salt, and the upper part is powdered with dry salt.
A metal seal is attached to each ham during the salting stage, bearing the Consortium's initials (CPP) and the date at which the treatment began.

Washing, second salting and resting  
After several days the leg is washed with water and lightly salted for the second time.
Then the leg rests in a special cell at 2 at 4°C (36-40 Fahrenheit) and 75% of humidity for 60 to 80 days. The cell is aired often.
Then the ham is washed with warm water to remove any salt residue.
Afterwards it is stored in a cell with normal climate conditions for several days.

Sugnatura  
The exposed tissue of the cut is covered by hand with sugna, a mixture of lard and salt.

First curing
In a cellar kept at 17/18°C (63  Fahrenheit) prosciutto is aged for 180 to 200 days.

Stamping by the Consortium of Prosciutto di Parma  
A consortium inspector checks the quality of each prosciutto, examining its shape, size and aroma.
The aroma test is performed by inserting a special needle, made from a horse shin bone, into the leg.
If the inspector's criteria are met, the prosciutto receives the crown-shaped consortium stamp.

Final curing 
Prosciutto di Parma is aged in a cell with regulated temperature and humidity for at least 12 months.
Academia Barilla selects the largest legs which have been aged for a minimum of 18 months. This long curing results in a more balanced texture and a sweeter flavor.

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