Black Label with bone

Wait is worth it. Black Label is our selection excellence: aged for a minimum of 24 months and a maximum of 30 months. Only our best pork thighs qualify as “Black Label”.
Time has left its mark: the rind is amber-colored. The ham has the color of cellar scent, of time, of 30 months wait.
Compact slice, fine and clean marbling, balanced sapidity. The red slice color tends to amaranth.

Parma Ham PDO

The Care of time

Respect of rhythms
and rituals for natural
and authentic flavors.

All our ham cuts:

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