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Salumificio Chiapella
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Prosciutto crudo from Parma (raw)
Etichetta Prosciutto crudo from Parma (raw) Chiapella


After the pigs are slaughtered and carefully examined, the best legs are brought to Langhirano, the home of curers, where they undergo a further selection process by the Authorised Consortium. Artisan processing using only salt and not a trace of preservatives follows, with curing for at least 12 months to give the prosciutto an excellent taste and aroma: the essential elements for achieving optimal quality and fully earning the label Prosciutto Crudo di Parma.