Discover the sweetness of Zuarina Parma ham
Discover Zuarina Parma Ham, born in Langhirano, in the heart of the Parma PDO's area of origin. It is here that the hill air, time, and the experience of a great cured meat tradition shape one of our region's most representative products.
Zuarina selects only high-quality pork legs, carefully processed and left to age slowly. Each phase follows the right timing, without forcing, because this is how the ham develops its most authentic profile: a clean aroma, a balanced sweetness, and a soft, natural texture.
Whole or boneless, this ham tells a story of patience, care, and respect for the raw material. It is not a product that seeks to impress with special effects, but with its simplicity: slice after slice, it speaks of the territory, craftsmanship, and true taste.
A ham that doesn't need promises. Just taste it.
Zuarina Parma ham, DOP excellence from Langhirano
Parma ham
Parma Ham, whose name derives from the Latin "perexsuctum" (literally meaning "dried"), is a healthy, genuine, and high-quality product.
No preservatives or additives are used, and the result is a tasty and completely natural ham.
In addition to pork leg and sea salt, two other fundamental elements are involved in its preparation: time and the wind of the fragrant Parma hills, characterized by a dry and delicate breeze.
This area, located in a very small part of the province of Parma, offers ideal climatic conditions for natural curing, giving Parma Ham its unmistakable sweetness and flavor.
As a DOP product, Parma Ham undergoes a rigorous production process, culminating in a thorough inspection and the fire-branding of the ducal crown. This distinctive symbol guarantees consumers the product's excellence and absolute authenticity.
For more information, visit the official website of the Parma Consortium: www.prosciuttodiparma.com
The cost of a whole prosciutto crudo can vary significantly depending on the quality, curing, and brand. The price of Parma DOP prosciutto crudo is determined by several factors:
- DOP certification: The Protected Designation of Origin (DOP) guarantees that Parma ham is produced according to strict quality and geographical origin regulations. This certification process adds value to the product.
- Quality and tradition: Parma ham is known for its high quality and traditional production methods. This includes a long curing process and the exclusive use of natural ingredients, such as sea salt.
- Aging: Prosciutto di Parma PDO is often aged for longer periods than other hams, as evidenced by the 24- or 36-month-aged variants. The long aging process contributes to a richer, more complex flavor.
Zuarina raw ham can be purchased online starting from €18.95 per kg *
Take advantage of the numerous promotions to purchase it at an even more advantageous price.
* the price indicates the value per kg, but the product to which it refers can only be purchased whole.
Here is the complete production process of Prosciutto di Parma DOP, divided into its main phases:
- Isolation : Pigs destined for the production of Parma Ham are raised exclusively in 11 Italian regions. They must belong to specific genetic types and meet strict requirements, such as being over 9 months old and weighing between 110.1 kg and 168.0 kg. These pigs are certified through documentation and a tattoo applied by the breeder.
- Chilling : The fresh thighs are refrigerated for 24 hours in special cells. This cooling allows the meat to firm up, facilitating the subsequent processing stages.
- Trimming : At this stage, the leg is trimmed to give it its characteristic "chicken leg" shape. Some of the fat and rind are removed for aesthetic reasons and to prepare the leg for salting. Legs with imperfections are discarded.
- Salting : Salting is done with sea salt, without the use of preservatives or additives. The legs are treated with wet and dry salt and then placed in cold storage. After an initial treatment, the residual salt is removed and the legs are salted again.
- Resting : After salting, the legs are placed in resting rooms with controlled temperature and humidity conditions. This allows the salt to penetrate the meat evenly, ensuring proper preservation.
- Washing and Drying : After resting, the legs are washed to eliminate any salt residue and dried using natural environmental conditions or specific dryers.
- Pre-maturation : The hams are hung on "scalere" in large rooms with facing windows, allowing for natural and gradual drying.
- Sugnatura : From the fifth month onwards, the exposed muscular parts are covered in sugna, a mixture of pork fat, salt and pepper, to prevent the external parts from drying out too quickly compared to the internal ones.
- Maturation : The ham is transferred to cellars where it continues to mature for at least 12 months. This process gives the ham its unique flavor and aroma.
- Puncture : During maturation, experts carry out olfactory tests by inserting a bone needle into various points of the thigh to evaluate the quality and correct progress of the process.
- Branding : After at least 14 months from the start of processing and after having passed all quality controls, the ham is branded with the "Ducal Crown", which identifies it as authentic Prosciutto di Parma DOP.
These rigorously controlled phases guarantee that each Parma Ham respects the high quality and traditional standards of the Parma Ham Consortium ( Parma Ham ).
To properly store a raw ham and preserve its flavor and quality, it is important to follow some general guidelines:
- Whole Raw Ham with Bone :
- Storage environment: Whole bone-in prosciutto should be stored in a cool, dry, well-ventilated place, ideally between 15°C and 20°C. Refrigeration is not necessary, as long as the environment is dry and away from direct sunlight.
- Cut end : Once started, it's a good idea to cover the cut end with cling film or wax paper to prevent oxidation and keep the meat tender. It can be stored this way for several weeks.
2. Boneless Raw Ham :
- Vacuum-packed storage : If the ham is boned and vacuum-packed, it can be stored in the refrigerator at a temperature between 4°C and 8°C. Under these conditions, it can last up to six months.
- After opening : Once the vacuum sealer is opened, the ham should be consumed within a few days. It's important to wrap it well in cling film and store it in an airtight container to preserve its flavor.
The historic Zuarina brand, a passion that has lasted over 160 years.
There are a select few companies in Italy that are truly excellent, with a history spanning at least 50 years, and can proudly boast the title of "Historic Brand of National Interest."
In the case of the Zuarina ham factory, it all began in 1860, in Langhirano, a small town on the hilly slopes of the Parma Apennines.
Here, the Apennine forests meet the Versilia sea breeze, which, picking up the aroma of the pine forests and the scent of the chestnut groves, imparts a sweetness and unmistakable flavor to the hams. The slow and patient curing of the hams follows the rhythm of the seasons, respecting tradition and ancient know-how.
What makes Zuarina PDO Parma ham unique?
Zuarina is a sartorial art. Only the finest thighs, the right amount of salt, long curing times, and the expertise of our people transform a product into a unique experience of sweetness and aroma.
Raw material
A pinch of salt and a lot of love
The long cold rest
The art of knowing how to do things
