The secret to Cento Prosciutto di Parma is the process. Cento’s Prosciutto follows strict standards of the Consortium’s specifications for production. It is not a fully automated process, instead it follows the same ancient method of hand production, which adds the level of care and attention necessary for producing a premium quality prosciutto. Prosciutto di Parma can only be produced in the hills of Parma, where the unique conditions of the region attribute to the quality standards required for proper curing of the hams. Each ham is hand trimmed to aesthetic and technical specifications needed prior to the salting process. This time-honored, all natural process, along with Cento’s specifications of hand selection and individual attention gives Cento Prosciutto di Parma its premium quality advantage.
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