Parma Prosciutto without bone for 24 months S. Ilario

1. Food

One of the best hams ever with a protected designation of origin, produced only in the province of Parma according to the strict rules of the consortium. Completely natural, without any additives, only from Italian pork and salt, matured for 24 months. Boneless Parma ham has a more delicate, less pronounced flavor compared to the bone-in variant, as the bone contributes to the development of deeper aromas during the long aging process.

Prosciuttificio Sant'Ilario is located in the village of Mulazzano, right in the heart of the Parma valley. The family of Pier Montali has built a brand here over 40 years that is now synonymous with the highest quality you can taste among Parma hams. In processing pork legs, they only use pigs from verified farms in Mantova, which reach 180 kg of live weight before slaughter and maintain very good meat structure. The pork legs have a characteristic shape, which is recognized at first glance by connoisseurs, and the ham has a very delicate taste due to the very long aging time and is less salty than usual. The family ensures high and consistent product quality, thanks to which the brand has long maintained its high reputation. This is confirmed by the Gambero Rosso rating from June 2012, when the San'Ilario Parma ham was ranked among the top ten from more than 160 certified producers.