Parma ham, a secular tradition.
The total production of raw hams in Italy reached approximately 25 million pieces. The "prosciutto" is made from the hind legs of pork. The name "Prosciutto" is derived from the word "Prosciugare" meaning drying. Prosciutto most sophisticated and best known is called Prosciutto di Parma or Parma ham.
Parma ham is rooted in very ancient times. The documents show that 217 BC. J.C., Hannibal stopped in Parma during his campaign to Italy where he tasted "salty pork thighs." Fifty years later Polibe speaks of those products and an important export from Parma to Rome. Today Parma ham is always produced in the region typical Parmesan and manufactured to the same tradition.