Curing meats in the basement.

Prosciutto is without a doubt one of Italy's most gastronomical specialties. This ham is produced in the hills that surround the beautiful city of Parma, nestled in the deep valleys of Emilia-Romagna. It is the soft climate of this region that gives the prosciutto it's unique flavor. When the ham is hung to dry, the soft breeze blows threw the olive and pine trees and also it is flavored by the nearby Parmesan that is also drying in the region. This impregnates the ham with special aromas and flavors. That is why the taste of prosciutto is unparalleled anywhere else. That is why only hams that have dry cured in Parma and have been submitted to strict quality controls from the European union can be authorized to be called prosciutto and wear it's special seal.