Natural form

A whole prosciutto di Parma leg showing the rind, exposed rose-red muscle, and creamy white fat.

Shows the ingredient in its aged, pre-sliced state so readers understand the raw cured form before any cutting.

Proteins

Prosciutto di Parma

Italian dry-cured ham aged from Parma pork, sliced tissue-thin and eaten raw.

Prosciutto di Parma is a protected Italian dry-cured ham made from pork leg seasoned only with salt and aged for at least 12 months. It is sliced paper-thin and eaten raw, draped over melon, on bread, or wrapped around vegetables. The long aging gives it a sweet, delicate, melt-in-the-mouth character.

Prosciutto di Parma is a premium Italian dry-cured ham produced exclusively in the Parma province of Emilia-Romagna, protected by DOP (Denominazione di Origine Protetta) certification since 1996. What sets it apart is meticulous production: only Large White, Landrace, and crossbreed pigs from ten designated Italian regions are used, raised on grains and whey without animal proteins, and slaughtered at a minimum of 120 kg live weight. Sea salt is the only permitted ingredient—no nitrates, nitrites, or additives of any kind. The five-pointed ducal crown stamped on the rind is the legal guarantee of authenticity.

The ham's signature sweet flavor develops during aging (minimum 12 months, commonly 14–24 months; premium grades reach 24–30+ months) through the breakdown of fats into aromatic compounds. This process depends critically on the specific humidity and air circulation around Parma, shaped by the Apennines and the Po Valley—geography that cannot be replicated elsewhere. Slices are cut tissue-thin (0.5–1 mm), revealing deep rose lean with white-to-cream fat and no discoloration. Prosciutto di Parma is almost exclusively eaten raw; extended cooking destroys its delicate flavor and concentrates saltiness unpleasantly. Note that 'Prosciutto' (the generic Italian term) may come from any country, while 'Prosciutto di Parma' is the specific, protected product.

Measured in: g
Storage: Fridge

Types & varieties

12-Month Aged

Minimum standard; lighter color, slightly less complex flavor

18–20 Month Aged

The most common commercial grade; balanced sweetness and texture

24–30 Month Aged

Premium tier; richer, more pronounced nutty-sweet flavor; darker color; firmer texture

Stagionatura Lunghissima (30+ months)

Rare, extra-aged; intensely concentrated flavor; typically sold in thin shavings

The DOP Specification

Prosciutto di Parma is governed by one of the world's strictest food regulations. The DOP specification controls pig genetics, feed composition (no animal proteins permitted), slaughter weight (minimum 120 kg live), butchering and salting methods, and the aging environment in the hills surrounding Parma. This exhaustive regulation ensures consistency and authenticity across producers.

Always verify the ducal crown stamp when purchasing whole haunches
Pre-sliced packs from reputable suppliers are acceptable but lack the visual confirmation of the crown

Common uses

Sliced paper-thin as a standalone antipasto, typically served with melon, figs, or burrataWrapped around fresh figs, asparagus spears, or breadsticks as an appetizerTossed in fragments over pizza (applied after baking) or focacciaLayered in sandwiches and panini with mild cheeses (mozzarella, fontina)Folded into pasta dishes: carbonara, amatriciana, cacio e pepe, or folded into fresh egg pastaCut into matchstick strips and scattered over insalata di riso or mixed green saladsShaved or crumbled over cooked dishes as a finishing element (risotto, soups, grilled vegetables)Crisped briefly in a dry pan to use as a crunchy garnish

Tips & pitfalls

Always bring to room temperature 20–30 minutes before serving to release full aroma and flavor
Look for the five-pointed ducal crown stamp on the rind — it is the legal guarantee of DOP authenticity
Request hand-sliced if available; machine-sliced prosciutto can be slightly too uniform and lose texture
Store whole haunches with the cut side wrapped in a clean cloth soaked in white wine or water to slow drying
Never freeze whole slices unless absolutely necessary — it degrades texture significantly; rapid-freeze thin shards for use in cooking only
Avoid prosciutto with any gray, greenish, or brown discoloration; dark edges indicate age-related oxidation or poor quality
When purchasing pre-sliced packs, check for airtight sealed packaging and a recent sell-by date
Do not cook prosciutto for extended periods — its saltiness concentrates and the delicate flavor is lost; add to cooked dishes only in the last minutes or as a raw finishing element

Nutrition

263kcal

Energy

1100 kJ · per 100 g

Where the calories come from

Protein 25%Carbs 3%Fat 72%

Protein

16.3g

33% DV

Carbs

1.8g

1% DV

Fat

20.7g

27% DV

Fiber

0% DV

Sugars

of which

Sodium

1245mg

54% DV

Notable micronutrients

Thiamin (B1)59% DV

Vitamin B1240% DV

Selenium36% DV

Niacin (B3)26% DV

Zinc17% DV

Riboflavin (B2)15% DV

Source · USDA FoodData Central · approx. Ham, minced

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Prosciutto di Parma yet.

Good to know

Origin: Parma province, Emilia-Romagna region, Italy (DOP protected since 1996)
Pig Breeds: Large White, Landrace, and crossbreeds raised in ten designated Italian regions
Minimum Aging: 12 months (common aging: 14–24 months; premium: 24–30 months)
Ingredients: Sea salt only; no nitrates, nitrites, or additives permitted
Typical Weight: 8–10 kg per whole haunch; slices typically 0.5–1 mm thick
Appearance: Deep rose to dark red lean; white-to-cream fat; no discoloration or dark edges
Mark: Five-pointed ducal crown (stamped on the rind) confirms DOP certification
Serving: Room temperature (20–22 °C) to fully release aroma; never straight from refrigerator
Storage (whole): Refrigerate at 2–6 °C, wrap in cloth or paper; consume within 3–4 weeks
Storage (sliced): Use within 2–3 days for best quality; keep airtight in refrigerator

Substitutes

Prosciutto di San Daniele — Slightly sweeter and softer in texture; DOP from Friuli-Venezia Giulia; the closest substitute
Jamón Serrano — Spanish dry-cured ham; saltier, firmer, and more intensely flavored; acceptable when PDO Italian product is unavailable
Speck Alto Adige — Italian smoked, cured ham from South Tyrol; light smoking adds a flavor dimension not present in Prosciutto di Parma
Coppa or Pancetta (cured) — Do not substitute raw; these are different cuts and textures, and neither works as a direct replacement for thin-sliced raw prosciutto

Pairs with

Melon (cantaloupe, honeydew)Fresh FigsBurrata or Fresh MozzarellaParmesan (Parmigiano-Reggiano)Arugula / RocketCiabatta or GrissiniWhite Wine (Trebbiano, Pinot Grigio)Moscato d'Asti or LambruscoEgg (in pasta or as a condiment)Butter and Sage (as a pasta sauce)

Also called

Parma Ham