Prosciutto di Parma PDO is a traditional Italian cured meat product obtained by processing fresh pigs' legs. The pigs used are born and raised in the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.12 months after the start of production, the inspectors of the certification body carry out the sampling operations, an olfactory examination carried out with a horse bone needle.At this point, the hams judged suitable are marked with the "Corona Ducale".