Prosciutto di Parma, The Signature of Zuarina

The cost of a whole prosciutto crudo can vary greatly depending on its quality, aging, and brand. The price of Prosciutto di Parma PDO is determined by several factors:

• PDO Certification: the Protected Designation of Origin (PDO) ensures that Prosciutto di Parma is produced in compliance with strict regulations on quality and geographical origin. This certification process adds value to the product.
• Quality and tradition: Prosciutto di Parma is renowned for its high quality and the traditional production methods that are followed. This includes long aging times and the exclusive use of natural ingredients, such as sea salt.
• Seasoning: PDO Parma ham is often aged for longer periods than other hams, as evidenced by variants aged for 24 or 36 months. The long aging contributes to a richer, more complex flavor.

Zuarina raw ham can be purchased online from €18.95 per kg *.

Take advantage of the many promotions to buy it at an even better price.

* Price indicates value per kg, but the product it refers to can only be purchased whole.

Here is the complete production process of Prosciutto di Parma PDO, broken down into its main stages:

1. Isolation: Pigs for Parma Ham production 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 having a carcass weight between 110.1 kg and 168.0 kg. These pigs are certified through documentation and a tattoo affixed by the breeder.
2. Cooling: Fresh thighs are refrigerated for 24 hours in special chambers. This cooling allows the meat to firm up, facilitating subsequent processing steps.
3. Trimming: At this stage, the leg is trimmed to take on the characteristic "chicken leg" shape. Some of the fat and rind is removed for aesthetic reasons and to prepare the thigh for salting. Legs with imperfections are discarded.
4. Salting: Salting is done with sea salt, without the use of preservatives or additives. The thighs are treated with wet and dry salt and then placed in cold storage. After an initial treatment, the residual salt is removed and the thighs are salted again.
5. Resting: After salting, the legs are placed in resting cells with controlled temperature and humidity conditions. This allows the salt to penetrate the meat evenly, ensuring proper preservation.
6. Washing and Drying: After resting, the thighs are washed to remove any salt residue and dried by taking advantage of natural environmental conditions or specific dryers.
7. Pre-ripening: Hams are hung on "ladders" in large rooms with opposing windows, allowing natural and gradual drying.
8. Sugnatura: From the fifth month onward, uncovered muscle parts are covered with suet, a mixture of pork fat, salt and pepper, to prevent the outer parts from drying out too quickly compared to the inner parts.
9. 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.
10. Puncturing: During maturation, experts conduct olfactory examinations by inserting a bone needle into different points of the thigh to assess quality and proper progress.
11. Branding: After at least 14 months have elapsed from the start of processing and after passing all quality controls, the ham is branded with the "Ducal Crown," which identifies it as authentic Prosciutto di Parma PDO.

These strictly controlled steps ensure that each Parma Ham meets the high standards of quality and tradition of the Parma Ham Consortium(Prosciutto di Parma).

To properly store a ham and preserve its taste and quality, it is important to follow some general guidelines:

1. Whole Bone-in Raw Ham:

• Storage Environment: Whole bone-in ham should be stored in a cool, dry and well-ventilated place, with an ideal temperature between 15°C and 20°C. It does not need to be stored in a refrigerator, as long as the environment is moisture-free and not exposed to direct sunlight.
• Cut part: Once started, it is advisable to cover the cut part with plastic wrap or wax paper to prevent oxidation and keep the meat soft. It can be stored in this way for several weeks.

2. Boneless Raw Ham:

• Vacuum storage: If the ham is boneless 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 vacuum-sealed, the ham should be consumed within a few days. It is important to wrap it well in plastic wrap and store it in an airtight container to preserve its flavor.

On average, the consumer can receive the order placed online within 3 days, which becomes 5 in the case of delivery to islands or at problematic times of the year (e.g. during the particularly busy Christmas period or if there are strikes, natural disasters, etc.). In everyday weekdays, average times are further reduced: usually every order received is prepared on the same day and the next working day is passed to the Courier for shipment. Should the order arrive over the weekend, it will be passed to the Courier for shipment on Monday.

Shipping on purchases made onclai is free for amounts greater than or equal to €65. For lower amounts, shipping has a variable cost depending on the region. More info

The minimum order to make a purchase is 29,90 €.

No, we currently deliver only to Italy, Republic of San Marino and Vatican City.

Products are placed in special boxes and carefully packaged. We wrap with paper all "loose" cold cuts, "loose" whole cheeses and glass products such as sauces, jars, wine bottles, oil.. All these box preparation operations are carried out by staff Clai. In warmer months, we make use of refrigerated transportation.

Yes, a user can purchase by entering only the information needed to proceed with the order and shipping.

Yes, only if it has not already been shipped. Otherwise, that is, if it has already been shipped, the order cannot be cancelled. For any issues, requests and/or needs, please use the email [email protected] to interact with the office Clai.

You can pay with: credit card, Pay Pal, Amazon Pay and Satispay.

In order to make a purchase on our shop you need to reach a minimum value of € 45, an amount that entitles you to free shipping.

For any issues, requests and/or needs, please use the email [email protected] to interact with the office Clai. It is suggested to keep on hand: copy of the order confirmation, damages found and some photos. If the finding is confirmed by the office Clai, the user will get a refund corresponding to the value of the product with anomalies.