By us the only protagonist is: Prosciutto di Parma PDO.

Europrosciutti was founded in 1987, when Giovanni Ravazzoni and Bruno Simonini – after having respectively managed the production of an important local ham factory for several years, and having gained extensive experience in meat selection – decided to devote themselves to personally produce PDO Parma Ham.

Taking advantage of the skills he acquired over many years in the business, today Giovanni runs the ham factory helped by Blue Food Broker: together they dedicate themselves in satisfying the tastes of the most demanding consumers and in meeting and exceeding the quality standards that make Prosciutto di Parma a product of Italian excellence.

We pay all our attention to every single ham.

Open windows to marino wind.

Climate is fundamental for a PDO Parma Ham. Just as it is important to ecognize the winds and to know when it is time to make a simple gesture, such as opening doors and windows.

We pamper every ham.

All the processing stages are carried out by hand: salting – evenly over the entire surface of the ham -, filling and pricking are carefully carried out by experienced professionals.

We choose only the best.

Raw materials are important; the pork legs we use to create our hams, come exclusively from farms approved by the Parma Ham Consortium.

This is a fixed point for us.

Well, actually 40,000 points: such as the number of hams we can produce according to the Consortium of Parma Ham PDO. But a fixed point is also about quality: simply excellent.