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Prosciutto Di Parma DOP Disossato Boneless

$410.40 incl GST

Approx 8kg         

Whole leg only, not sliced. Priced for Wholesale only.


Wrapped around a bread stick, spread on a slice of pizza, distributed in a sandwich or placed comfortably on an aperitif saucer: from whatever point of view you look at it, a slice of Parma Ham always has its own reason.

Tasting Prosciutto di Parma ham is like living a unique and unforgettable experience . Let yourself be overwhelmed by its intense and refined taste , which can satisfy even the most demanding palate; let yourself be enchanted by its nuances and shades , which vary from the intense red to the white of the lard; intoxicated by its unmistakable and genuine scent . In short, it is like traveling through timeless aromas, flavours and wonders.

And Prosciutto di Parma is aimed at everyone: its low calorie content and the presence of easily digestible minerals and proteins make it the perfect food for both lunches and dinners for adults, and for school snacks for children.


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Method of production

The pigs used must be at least 9 months old and have an average weight of 160 kg. After slaughtering, the legs are cooled for a whole day, then trimmed to give them the characteristic rounded shape of a “chicken leg”, thus also favoring salting, for which only wet salt is used for the rind and dry salt for the lean parts, without adding preservatives or additives. Once the residual salt has been removed, the legs are placed for a period of 60-90 days in resting cells, at a suitable temperature and humidity. The ham is then washed in warm water to remove all impurities. During the pre-curing phase, the hams are hung on the traditional “scalere” and left to dry for 6-7 months, in large rooms with opposite windows open according to both internal and external climatic conditions. The uncovered muscle is then softened with a thin layer of lard, a mixture of pork fat, salt and pepper. In the seventh month, the hams are transferred to the cellar for aging. At the time of transfer, probing operations are carried out, an olfactory examination carried out with a horse bone needle. After 12 months from the start of processing, the “Corona Ducale” brand is applied.

Appearance and flavour

Prosciutto di Parma has a rounded shape and has no foot. When cut, the slice is pink in the lean part and white in the fat part. The flavor is delicate and sweet, slightly salty and the aroma is fragrant.

Production area

The production and processing area of ​​Prosciutto di Parma  includes part of the territory of the province of Parma, in the Emilia-Romagna region. The pigs used were born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.


Prosciutto di Parma boasts very ancient origins. The first evidence of the processing of hams in the Parma area dates back to Cato in the second century BC. Starting from the year 1000, ham acquires ever greater importance. Between the thirteenth and fourteenth centuries the Corporazione dei Beccai was formed in Parma, which dealt with the production of pork, which underwent a split in 1459, when the Lardaioli, those who killed the pig and salted its meat, decided to set up a Corporation in itself.


Prosciutto di Parma , whole or on the bone, can be stored for one year hanging in rooms with a temperature of 17 to 20 ° C. The boned and packaged product can be kept for at least 6 months, as long as it is stored in a refrigerated environment, at a temperature not exceeding 10 ° C. In very thin slices, Prosciutto di Parma can be enjoyed raw, alone or as an appetizer, accompanied by bread. It goes well with melon, with roast pork, the famous “Parma rose”, and is the main ingredient of the classic tortellini.

Distinctive note

Prosciutto di Parma PDO is completely natural: the only ingredients are Italian pork and a pinch of salt. It is produced exclusively in a delimited area of ​​the province of Parma where there are ideal climatic conditions for aging, during which it will acquire peculiar characteristics such as sweetness and taste.

Cured meats to perfection

Every great work is born from the sacred fire of its creator. It is valid for art, for sculpture, for architecture but also for gastronomy. Before being a company, Devodier is a family: for generations we have been working to transform each of our products into a masterpiece of taste. Technique, territory, raw material and experience are important, but what really makes the difference is our love for a noble and ancient profession: this is the special ingredient that makes our cured meats unique.

A traditionally pioneering company

Many years have passed since the day our company laid the first brick. It has been a continuous evolution without however betraying the fundamental principles of our family of artisans. The Devodier company today boasts two factories: the historic one in Lesignano de ‘Bagni, where we work the fresh product and where the beating heart of the cellars continues to give the characteristic imprint to the hams we produce and the new plant in Pilastro di Langhirano where it takes place sliced ​​slicing with the best avant-garde techniques and quality. In the name of the respect that distinguishes us, we also think about the environment. This is why we have installed an important photovoltaic system that reduces emissions, a solar system that heats the water for sanitary ware and washing, and we covered the roof with insulating panels in favor of consistent energy savings. Being “green” is in our nature.

Additional information

Weight8000 g

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