SELECTION
The legs, as indicated in the specifications of the Parma ham DOP, come from pigs born, reared and slaughtered in Italy ; thanks to commercial agreements with a few selected slaughterhouse, Ghirardi has chose to use pigs that come from farms situated in Lombardia, Veneto and Emilia Romagna regions, traditional suppliers of the best cuts of meat used in italian delikatessen shops.
To have "mature" pig meat, there for more suitable for processing and long seasoning, we have chosen to introduce legs weighing more than 14kg, selected one by one by experienced workers. Only the best and flawless legs are withdrawn for processing.