The voluntary Consortium of Parma Ham was set up in 1963, on the initiative of 23 producers with the objectives of safeguarding the genuine product and the image represented by the name 'Parma'.
Domestic and international demand continues to grow and the Consortium now has 189 members.
The secret of Parma Ham begins with a careful and accurate selection of the pigs. Parma pigs must be specially bred Large White, Landrance and Duroc breeds, born and raised in 11 regions of central-northern Italy. Their diet is a specially regulated blend of grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig with a moderate daily growth in an excellent state of health.
The pigs are al least nine months old and must weigh a minimum of 140 kgs at the time of slaughter.