The piece of Prosciutto di Parma PDO is the smallest size of our selection, chosen by ParmaShop for families, as it is easy to store and can be consumed in a short time.

Prosciutto di Parma PDO is a product of excellence of our territory, known throughout the world, though it is made with a few and simple ingredients: selected pork legs, sea salt and the climate of the Parma hills. Ham factories are built and designed precisely to have large windows which let in the sea wind.

The term piece implies different cuts, and they are all precious to us. Traditionally, there are three cuts: falsa pera (false pear), pera o cuore (pear or heart) and gambetto (leg). 

The false pear is the most external side: it is drier, less humid and particularly suitable for those who have smaller slicers. In the final part of this slice there is a small stone-shaped bone, useful for preventing air from penetrating inside, so it avoids the formation of moulds. The pear or heart is the cut that starts from the beginning of the ham and reaches the centre. The slice from this part is moister. The gambetto or leg, is the most underrated cut, as it takes most of the pork’s leg. In fact, it is the sweetest, moistest and most delicate part of the animal.

Prosciutto di Parma, the sweet one, is good in all its parts.