Authentic Parma ham is only produced in the southern mountains of the province of Parma in the Emnia-Romagna region of northern Italy. The sea breeze from the Versilia Sea blew over the pine and olive trees and became gentle, passing the Apennines and becoming dry, and full of the smell of chestnut trees. Finally, the Parma ham was air-dried in the production area to give it its uniqueness Sweet aroma. The production area will be Parma ham in the town of Langhirano, 262 meters above sea level. Some ham factories are even located in mountainous areas up to 900 meters high, and their quality is better. Every year, 9 million hams are dried here, accounting for one-third of Italian production.
Parma ham raw material pigs must be pig breeds unique to Italy, weighing more than 150 kg. In north-central Italy, the rearing of heavy pigs that came out late has continued from the Etruscan era to the present day. In the beginning, local varieties were raised. Later, with the continuous development of environmental, social and economic conditions, the natural and unique protected designation of origin product Parma ham was finally produced.
Just as French red wine has AOC quality certification, Parma ham is protected and regulated by the EU legal production area. The residents of the Parma ham production area have unique skills. The air-drying process is rigorous and must go through three stages: salting, air-drying, and maturation. The inspector of the union will conduct the inspection one year after the ham is produced. After passing the ham, the Duke's crown with the word Parma printed on the iron will be the authentic product. It is the special environmental conditions and local traditional craftsmanship that can produce high-quality Parma ham in this area.