Prosciutto di Parma Prosciutteria is born exclusively among the green hills of Parma: only in this area are all the climatic conditions ideal for the various phases of production foreseen by the PDO disciplinary; it is characterized by an aromatic and persistent scent and a sweet and delicate taste emphasized by the seasoning of at least 16 months. thanks to the "addobbo" version, rounded slices are obtained during slicing that recall the anatomical shape of the pig's thigh.