18-20lb Prosciutto di Parma leg. Zuarina PDO Parma prosciutto is made from the best thighs of carefully selected Po Valley pigs. Characterized by great sweetness, it is slowly aged for 18-20 months in the underground cellar of the Zuarina Parma Prosciutto Factory, located at the Cascinapiano plant in Langhirano. About us: Our Parma Ham was first produced in Langhirano in 1860. It is a special place, where the woodlands of the Apennines meet the coastal breeze drifting in from Tuscany. Our curing cellars are found in a prime location for this fusion of flavors: the sea breeze travels over pine and chestnut trees, absorbing aromas that then slowly infuse into our hams. A few grains of salt, no preservatives and no additives. Time, passion, and the slow action of the sea breeze. All this gives Zuarina Prosciutto di Parma its unique flavor and fragrance.