They are mature pigs, of 100% Italian origin, the largest ones, those with the most compact and flavoursome meat, selected by the best breeders through longs years of careful crossing.
Selected animals, very selected pig farms.
The rules of the Prosciutto di Parma Consortium are rigid and precise, but the rules applied by F.lli Galloni are even more restrictive.
The raw material comes from pig farms that guarantee precise genetic specifications, higher weight limits, a rigorously natural diet and thorough, frequent health checks. A longer animal maturation period, by at least 2-3 months, allows a better internal distribution of fat and ensures the best muscular structure, ideal characteristics for a slow and very long ageing process that uses very low amounts of salt.