Chiola’s ham

I’m a man of simple tastes. I’m always satisfied with the best.
(Oscar Wilde)

Ciemme Group works in full compliance with the rules imposed by the Production Regulations drawn up by the Parma Ham Consortium, to safeguard tradition and quality.

Prosciutto di Parma is a PDO (Protected Designation of Origin) and is a completely natural product, which uses only Italian raw materials and sea salt.

Pork used for the production of Parma Ham comes from Italian farms, which must be subject to strict provisions regarding farming techniques, breed, nutrition, weight and above all animal health

The processing, conservation and curing of Parma Ham are fundamental and very delicate phases for achieving high quality objectives, requiring the utmost care in every detail, where the expert hand, the fine smell and the attentive eye of the ham maker have an inestimable value.

Salt is much more for Parma Ham than a preservative: it gives it consistency, regulates the action of muscle enzymes responsible for flavor and aroma, activates the phenomena of color formation, promotes cohesion between the components of the meat ( muscle, connective tissue, rind and fat), guarantees the integrity of the slice at the time of cutting.

Parma Ham is free of dyes or preservatives and does not contain heavy metals.