Parco Nazionale Appennino Tosco-Emiliano

One of the most valuable products of the Italian gastronomy comes from Appennino Parmense, thanks to the particular environmental conditions and a tradition of over 2,000 years. Cato the Censor was the first to talk about a possible ancestor of Parma ham: in the 2nd century BC, he talks about a method to preserve pork legs with salting and subsequent maturation.