SALUMIFICIO VALTERMINA S.N.C.

Since 1966, Salumificio Valtermina has focused exclusively on crafting Prosciutto di Parma DOP in Traversetolo, selecting the finest pork and aging it for months in temperature-controlled cellars. Each ham is salted and dressed by hand, then left to mature until it achieves the delicate, lightly salted sweetness that defines the region's most celebrated cured meat. The producer's direct-to-consumer service delivers certified excellence from cellar to table.

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