Prosciutto di Parma is Italy’s most famous ham. It was already produced by the Etruscan in the 5th century B.C.

The region of Parma offers particular climate conditions that give the hams a special taste that is appreciated world-wide. The hams are dried there for a year or more. Italy produces about 9 millions hams a year, a large part of them exported.

Prosciutto di San Daniele is Italy’s other famous ham. It was already produced by the Celt before the Romans. About 2.5 millions hams are produced now.

The quality of the raw material (hams from pigs raised in certain regions of Italy) and the whole production process is controlled by a Consortium. Only pure ham and salt are used. No additives.

Commint can supply hams of both types and from different ham makers.