Simonini Vittorio

For over fifty years, the Simonini family has been producing Prosciutto di Parma PDO in the hills of Castrignano, in Valparma, an area with a unique microclimate thanks to the sea breeze and the pure air of the Apennines. Founded in 1968 by Vittorio and Angela, the company maintains a strong artisanal identity: rigorous selection of Italian pigs fed naturally, exclusive use of sea salt, and slow curing in historic fir wood cellars rich in spontaneous microflora.

Production is deliberately limited to ensure consistent quality, recognizable in every ham for its sweetness, balance, and elegant aroma. An experienced team, solid values, and a focus on sustainability make Simonini a benchmark for those seeking authentic Prosciutto di Parma, the result of tradition and expertise.