Best Province of Parma Dry-cured Ham Producers
Pio Tosini is a renowned Italian company specializing in the production of high-quality Prosciutto di Parma. Founded in the early 20th century by Ferrante Tosini, the company is based in Langhirano, near Parma, a region celebrated for its rich tradition in ham curing.
After Ferrante's untimely passing in the late 1920s, his son Pio Tosini took over the business, expanding its operations and focusing exclusively on prosciutto production. Under Pio's leadership, the company became a pioneer in ham curing in Langhirano and was among the first to export prosciutto to neighboring countries like Switzerland and France.
BEST Pio Tosini Meat Products
S. Ilario Prosciutti is a family-owned company based in Lesignano de' Bagni, in the province of Parma, Italy. Founded over 60 years ago by Piero Montaldi, the company is dedicated to producing high-quality prosciutto using traditional methods that combine artisanal craftsmanship and meticulous selection of raw materials.
With an annual production of around 65,000 hams, S. Ilario consistently maintains exceptional quality in its products. S. Ilario is committed to sustainability, utilizing renewable energy sources and implementing measures to reduce environmental impact.
BEST S. Ilario Prosciutti Meat Products
BEST Devodier Prosciutti Meat Products
Salumificio La Perla is a renowned producer of high-quality traditional meat products from Italy, based in the Emilia-Romagna region, celebrated for its gastronomic specialties. They specialize in crafting traditional Italian cured meats, including prosciutto, salami, pancetta, and other delicacies.
Their philosophy is rooted in preserving authenticity and tradition in production, using carefully selected raw materials and artisanal techniques passed down through generations. Salumificio La Perla places great emphasis on the aging process, ensuring superior quality and a distinctive taste in their products.
BEST Salumificio La Perla Meat Products
Fratelli Galloni is a family-owned company based in Langhirano, in the province of Parma, dedicated to producing premium Prosciutto di Parma DOP since 1960. Their philosophy combines respect for tradition with a constant pursuit of excellence, relying on knowledge passed down through generations.
Galloni carefully selects pork legs from trusted Italian farms, employing traditional processing methods to maintain the high quality of authentic Prosciutto di Parma. The production process involves hand salting by skilled artisans, minimal use of salt, and a long aging period in cellars with natural ventilation, resulting in a mild and balanced flavor recognized worldwide.
BEST Fratelli Galloni Meat Products
Bedogni Egidio S. P. A. is a family-owned company established in 1956 in Langhirano, in the heart of Italy's Parma region. It specializes in producing high-quality cured meats, particularly Prosciutto di Parma DOP, using traditional methods that combine craftsmanship and careful selection of raw materials.
Their products mature in wooden cellars, which enhances their unique flavor and aroma. The company has earned recognition for its quality, including the "Gambero Rosso" award for the best Parma ham. In 2024, Bedogni Egidio S. P. A. became part of the Fratelli Beretta group, further strengthening its position in the market.
BEST Bedogni Egidio Meat Products
Salumificio Conti is a family-owned company based in Langhirano, in the heart of Italy's Parma region, renowned for its production of premium prosciutto. Founded in 1968, the company builds upon a rich family tradition in agriculture and livestock farming that dates back to 1814.
They specialize in the production of Prosciutto di Parma DOP, using traditional methods that include the careful selection of raw materials from the best farms in the Po Valley. The pigs are fed a diet of grains and whey derived from Parmigiano Reggiano production, which contributes to the exceptional quality of the meat.
BEST Salumificio Conti Meat Products
Casa Graziano is a family-owned company located in Tizzano Val Parma, within the Parma region of Italy, renowned for producing high-quality artisanal Prosciutto di Parma. Established in 1976, the company combines traditional craftsmanship with the unique microclimate of the Val Parma Valley, where sea breezes mingle with mountain air, creating ideal conditions for curing their hams.
The Casa family is deeply involved in every stage of production, ensuring meticulous attention to detail and a commitment to quality. Their product range includes various selections of Prosciutto di Parma, such as "Cuor di Casa" aged over 30 months, "30 e Lode," "Gran Riserva," and "Selezione Oro." Additionally, they offer specialties like "Il Ghinaldo," "Gran Culatta," and "Spalla Cruda." Casa Graziano also provides guided tours of their facilities, offering visitors an insight into the artisanal production process and the opportunity to taste their products.
BEST Casa Graziano Meat Products
Tanara Giancarlo is a distinguished Italian producer of high-quality Prosciutto di Parma, located in Langhirano, Parma. Founded in 1954 by Giancarlo Tanara, the company has become synonymous with excellence in prosciutto production, crafting over 130,000 hams annually that are celebrated worldwide for their superior quality.
The production process begins with the careful selection of fresh pork thighs, sourced from the finest farms—a practice refined over 70 years of experience. Not all fresh thighs meet their stringent standards; factors such as region of origin, weight, and fat content are meticulously evaluated to ensure the creation of a true Tanara prosciutto: sweet, tender, and aged to perfection.
BEST Tanara Giancarlo Meat Products
Best Province of Parma Dry-cured Hams
Pio Tosini's Boneless Prosciutto di Parma is a premium Italian cured ham, meticulously crafted in Langhirano, Italy. The process begins with hand-salting selected pork legs, followed by a resting period of six months. The hams are then aged for at least 500 days, allowing them to develop a sweet and delicate flavor.
This boneless prosciutto is ideal for thin slicing and can be enjoyed on its own, paired with cheeses, or incorporated into various dishes. Ingredients include pork leg and salt, with no additives or preservatives. Proper storage in refrigeration ensures a shelf life of 6 to 9 months after opening.
Prosciutto di Parma DOP S. Ilario Intero con osso, aged for a minimum of 30 months, is a premium Italian cured ham crafted in the Parma region. This prosciutto is the result of meticulous selection of pork legs, hand-salting with sea salt, and an extensive aging process in ideal microclimatic conditions.
Over the 30-month maturation period, the ham develops its signature sweet and harmonious flavor, accompanied by a rich aroma that sets it apart. It is presented as a whole piece with the bone, weighing approximately 11 kg, making it perfect for traditional slicing and serving.
Devodier's Prosciutto Crudo is a high-quality Italian cured ham crafted in the Parma region, celebrated for its sweet, delicate flavor and fragrant aroma. The ham features a rosy interior marbled with succulent white fat, offering a perfect balance of texture and taste.
Devodier's production adheres to traditional methods refined over more than 50 years, ensuring every piece meets the highest standards. They offer several distinct lines of prosciutto to cater to various tastes, including the Collezione Classica, which highlights traditional flavors; the Collezione Antiche Cantine, representing the most awarded prosciuttos achieved through ancient aging rituals; and the Collezione Eccellenze, a limited series aged up to 36 months for gourmets and refined dining.
Prosciutto di Parma from Salumificio La Perla is a premium Italian delicacy known for its mild, sweet flavor and delicate texture. This prosciutto is made exclusively from high-quality pork legs, strictly controlled according to the standards of the Consorzio del Prosciutto di Parma.
The production process is entirely natural, without any additives or preservatives, relying on traditional drying and aging methods that last at least 12 months. The aging takes place in the specific climatic conditions of the Parma region, contributing to its distinctive taste and aroma.
The Barrique Prosciutto di Parma by Fratelli Galloni is a premium specialty product known for its distinctive flavor, created through a combination of traditional aging methods and unique techniques. This prosciutto undergoes an additional maturation phase in wooden barrels, which enhances its flavor profile with rich, woody aromas and sophisticated notes.
The barrel-aging process allows the meat to develop subtle nuances that elevate its organoleptic qualities, making it a standout among cured meats. Ideal for gourmet experiences, the Barrique Prosciutto di Parma is often served on special occasions or as part of luxurious tastings.
Prosciutto di Parma DOP disossato diviso in tre, stagionato 24 mesi is a high-quality Italian ham produced in Langhirano, where the unique microclimate and centuries-old tradition come together to create the perfect conditions for the production and aging of Prosciutto di Parma.
This ham has been carefully aged for 24 months, giving it a rich and balanced flavor. After deboning, the ham is divided into three parts for easier handling and use. Each portion is vacuum-sealed to preserve the freshness and quality of the product.
Prosciutto di Parma Rosa Antico DOP 24 mesi metà is a carefully selected and naturally aged ham, matured for a minimum of 24 months. This product offers a rich and balanced flavor characteristic of traditional Prosciutto di Parma. Consumption Recommendations: It can be enjoyed thinly sliced as an appetizer or snack.
It pairs exceptionally well with fruits such as melon, figs, or pears, offering a perfect balance of sweet and savory flavors. Additionally, it is an excellent companion to aged cheeses like Parmigiano Reggiano for an authentic Italian culinary experience.
The Prosciutto di Parma con osso from Casa Graziano's Selezione Oro line is a traditional Italian ham made from carefully selected pork legs raised in Italy. Aged between 16 and 18 months, it offers a mild and aromatic flavor. The ingredients include pork and sea salt, with no added nitrites, nitrates, gluten, lactose, or allergens, making it a natural and healthy choice.
It is best enjoyed thinly sliced, either on its own as an appetizer or snack, or paired with fruits like melon, figs, or pears to create a balance of sweet and savory flavors. It also pairs beautifully with aged cheeses such as Parmigiano Reggiano for an authentic Italian culinary experience.
Tanara Giancarlo's 18-Month Prosciutto di Parma is a premium Italian cured ham produced in Langhirano, Parma. The company emphasizes quality and tradition, employing time-honored methods passed down through generations. This prosciutto is crafted from meticulously selected pork legs, which undergo traditional salting and natural curing processes.
The hams are aged in wooden cellars for 18 months, allowing them to develop the characteristic aroma and flavor of authentic Prosciutto di Parma. The only ingredients used are pork and sea salt, with no additives or preservatives.
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