The Parma pig is fed a special diet of grains and whey. And the resulting hams are hand-trimmed and hand-massaged with sea salt before being aged for 14 months or more.

At the end of the curing process, the hams graduate with the honour of being certified 'Prosciutto di Parma' with a characteristic carnelian red colour and melt-in-your-mouth taste.

The "Consorzio del Prosciutto di Parma" is the farmers' union safeguarding the quality and goodness of Parma prosciutto. In order to be entitled to the"Parma prosciutto" distinction, a prosciutto ham must bear the mark representing a five pointed ducal crown, symbol of the Consorzio.

The 6.5kg-7kg Parma ham comes off the bone, ready to eat.

Recipe

Parma ham with avocado salad

Mixed salad leaves
2 ripe avocados, peeled, pitted and sliced
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper
Pinch of caster sugar
12 slices Parma ham

Mix the salad leaves with the avocado, combine all other ingredients apart from Parma ham in a bowl and stir until sugar has dissolved. Dish onto large plate and place the Parma ham slices gently scrunched up on top.

* Approximate Weight