The hill
On the hills of Parma, time is measured in mist. The Dall'Asta family has worked here since 1900 and the sequence is always the same: salt, air, waiting.
The cellars
The humidity of the Po does half the work. In the cellars there is nothing spectacular: bricks, beams, string, and hundreds of pieces hanging that no one is in a hurry to take down.
"You don't rush it." It has become the rule by which we choose the cured meats in the catalogue.
Why it's in the collection
Because a slice tells the story of where it comes from, and because it always arrives as it left.
