Known as the heart of Italy’s food valley, the Parma area produces some of the country’s most precious and important foods, including Parmigiano Reggiano.
The most renowned Prosciutto di Parma production area is the small hilltop village of Langhirano, just a few minutes outside of the lovely city of Parma. On the foothills of the Apennine mountains, Langhirano is perfectly perched above the fertile Po valley on one side, and the Ligurian Sea on the other.
Briny warm winds travel up the mountains, absorbing the scents of nuts, olives and fruit trees along their path. This perfumed air passes through Langhirano’s prosciutto plants, slowly drying the awaiting legs and imparting a delicate subtlety and sweetness to this prosciutto that has made it famous around the world.
