Parma ham from the bolt of the large white pigs, these pigs live in Lombardy and Emilia Romagna. The first 18 months, these hams mature in the hills of Langhirano, then Antica Corte Palavicina chooses the best hams and refines them between the Culatelli up to 24 months in their own, not air-conditioned, medieval cellars. The fog coming from the adjacent river Po gives the ham its unique flavor and softness