Parma Ham is good, healthy and completely natural: only Italian pork and the skill of master salters. Neither preservatives nor additives are allowed. A Protected Designation of Origin product since 1996, it must follow a strict production regulation. The entire process must take place in a limited area in the province of Parma where the climatic conditions are ideal for the natural curing, for at least twelve months. Parma Ham has a high nutritional value: a low fat content, many mineral salts and vitamins, and easily digestible proteins, make Parma Ham a food suitable for everyone.