Prosciutto di Parma

Prosciutto di Parma is one of the most iconic and special flavors in Italian gastronomy.

It comes from the city of Parma in the Emilia-Romagna region of northern Italy and is protected by strict production rules. It’s made only from the hind legs of specially raised pigs, and the process uses nothing but sea salt—no additives, no shortcuts. Everything is done naturally.

Making Prosciutto di Parma takes patience and skill. First, the pork is covered in salt and rested for a set amount of time. Then it’s moved to aging rooms where temperature and humidity are carefully controlled. The prosciutto is left to mature for at least 12 months.The one we use at Pizzeria Pera? It’s been aged for a full 24 months. That long process is what gives it its delicate texture and deep, rich flavor.

In Italian food culture, Prosciutto di Parma holds a special place. It represents everything that’s essential to traditional Italian cooking—simplicity and top-quality ingredients. For Italians, prosciutto isn’t just food. It’s elegance on the plate. It’s about enhancing a dish without overpowering it.

At Pizzeria Pera, we’re proud to use this amazing ingredient. You’ll find it on some of our pizzas and also on our carefully curated cheese plate.

If you’d like to taste this incredible product from Parma, we’d love to serve it to you!