Prosciutto di Parma is an air-dried raw ham produced in the defined geographical area in the Parma Province of Italy. It is identified by a heat-affixed mark reproducing the image of a five-point crown on the pork rind. China has implemented the geographical indications products protection for Prosciutto di Parma since September 2012.

Prosciutto di Parma is normally 8-10 kg, may be sold as whole, boneless, in pieces or in slices and packaged appropriately. Prosciutto di Parma is characterized as pink to red color when cut, interspersed with pure white fat. It is delicate and sweet-tasting, not very salty with a typical fragrant aroma.

The characteristics of Prosciutto di Parma are closely linked to natural environmental conditions and cultural factors. On one hand, Parma Province has unique climatic conditions. The sea air from Versilia dries Prosciutto di Parma and lends its exclusive sweet aroma into it. On the other hand, in the central and northern Italy, the breeding of heavy pigs of the late slaughter continued from Etruscan times. There are specific technical requirements and strict monitoring systems for pig breeds, breeding methods and slaughter standards. (Courtesy of the IP Protection Department of CNIPA)