An indelible tattoo is placed by the farmer on both legs of the pig with his identification code and the month of birth of the animal.

The slaughterhouse then affixes a hot stamp with PP Parma Ham and the identification code of the slaughterhouse.

The month and year when maturing began are embossed in the metal seal consisting of a circular crown, together with the initials C.P.P. – Consorzio del Prosciutto di Parma.

At the end of this lengthy certification process, after a careful examination that verifies the regularity of the previous stages and the achievement of the unmistakable organoleptic requirements peculiar to Parma Ham, the tigh is branded.

We are part of a consortium and work in the presence of the CSQA inspection body in the factory, but it is also the internal organisation that guarantees the control and traceability of the batches destined to sale.