How long does it take to make Prosciutto di Parma?

Prosciutto di Parma takes 1.5 years — from start to finish across 6 stages.

Timeline Overview

Total Duration

1.5 years

Stages

6

Category

Cured Meats

Minimum 12 months curing, typically 18-24 months. Some age 30+ months for deeper flavor.

Stages

Salting (First) 1 week

Sea salt rubbed into fresh ham leg

Salting (Second) 2 weeks

Remaining salt applied, rests in cold room

Resting 2 months

Salt penetrates slowly at controlled temperature

Washing & Drying 1 week

Salt removed, ham hung in well-ventilated rooms

Curing (minimum) 1.0 years

12 months minimum — Consorzio inspects with bone needle

Extended Aging 1.5 years

18-24 months typical for premium quality

For perspective...

That's 1.5 years. A child born today would be 1 years old when this finishes.

Frequently Asked Questions

How long does it take to make Prosciutto di Parma?

Minimum 12 months curing, typically 18-24 months. Some age 30+ months for deeper flavor.

What are the stages of making Prosciutto di Parma?

There are 6 main stages: Salting (First), Salting (Second), Resting, Washing & Drying, Curing (minimum), Extended Aging.