PELACCI CALLISTO S.N.C.

Pelacci Callisto works prosciutto in the heart of Parma's protected zone, on the hills between the Parma and Enza valleys. Four generations have handed down the family's artisanal methods, which rely on unforced-air curing rooms where hams dry slowly in the region's fragrant mountain air. The result is the characteristic sweet, delicate, lightly salted ham that defines Prosciutto di Parma—one of Italy's most recognised cured meats worldwide.

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