The quality of Parma Ham is guaranteed by the ‘signature’ left by each component of the production chain.
At any time, it is possible to trace back to all stages of the production chain and check the Consortium’s quality control programme.
As a result, thorough examination can reveal all the stages each haunch has gone through
The breeder puts a special tattoo on both legs of the young pig with its identification code and another code indicating the month of the animal’s birth.
The slaughterhouse brands each leg with a mark permanently identifying it.
A metal seal is affixed, consisting of a circular crown showing the date curing began.
Finally, the five-point Ducal Crown is branded on, which shows the producer’s identification code.
