GALLINA MARIO S.P.A.

Gallina Mario has crafted Prosciutto di Parma DOP since 1958, drawing on techniques refined across six decades of production. Perched at 720 metres on the Tosco-Emilian Apennine, their facility in Lagrimone di Tizzano Val Parma benefits from the warm Adriatic airflow—the "vento marino"—that shapes the microclimate ideal for ageing. Semi-artisanal methods follow nature's rhythm, yielding a delicate, lightly salted ham whose sweet character defines the denomination worldwide.

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