Consorzio Del Prosciutto Di Parma Launches Foodservice Training Website

Prosciutto Di Parma

The Consorzio del Prosciutto di Parma recently unveiled its newest training hub known as The Whole Leg. The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.

The new training platform serves as a one-stop-shop for foodservice professionals looking to learn more about working with Prosciutto di Parma. In addition to helping chefs maximize the product’s value, the goal of the site is also usage-based. Specifically, reducing overall food waste when using the product, by redirecting food scraps from the trash to the table. 

Prosciutto Di ParmaThrough extensive primary research among chef and foodservice audiences, the Consorzio discovered a void in digital training resources around prosciutto. This need was amplified by findings from a recent Consorzio study, which revealed that specifying Prosciutto di Parma on menus allowed chefs to charge $1-3 more because customers are willing to pay extra knowing they were getting a geographically protected, high quality, 100% natural cured ham.

“We are thrilled to be a leader in the industry in offering such a valuable learning tool to our chef and foodservice audience in the U.S.,” said Consorzio Marketing Director Paolo Tramelli. “We understand and appreciate the impact this influential group has on our business and we are pleased to provide them with the resources they need to uphold the quality and service deserving of Prosciutto di Parma.” 

Featuring hand-drawn illustrations and professional photography, the new training hub serves as a comprehensive platform for chefs and foodservice professionals to learn how to properly identify, prepare, store, use and serve Prosciutto di Parma. The website offers the following training elements:

  • Using the whole leg: Did you know you can reduce waste and add unique flavors to your recipe by using different parts of the leg? This section outlines the characteristics and recommended uses of each part of the leg and provides creative recipe inspiration for using these sections.
  • Training videos: Offers three videos for serving the leg, including cutting the perfect slice by machine, hand slicing a bone-in leg and using all parts of the leg in the kitchen.
  • Necessary tools for use: Details the different tools required to optimally handle and slice Prosciutto di Parma to achieve the perfect slice by machine or by hand. 
  • Identifying authentic Prosciutto di Parma: Due to the number of fake legs of prosciutto on the market that claim to be Parma, the Consorzio imposes strict regulations on what can be certified as Prosciutto di Parma. There are a number of ways to identify a true leg (or package) of Prosciutto di Parma to ensure you have an authentic product.
  • Flavors and ages comparison: Among each section of the leg are varying flavors and textural experiences. Learn how, as Prosciutto di Parma ages, the flavor becomes more complex and sweeter.
  • Storage and care: Provides step-by-step instructions for handling Prosciutto di Parma before, during and after service with tips and techniques to lengthen the shelf life of the leg.
  • Types of legs available for purchase: Details the different forms of Prosciutto di Parma you can buy and tips for utilizing them and identifying that they’re authentic Prosciutto di Parma.
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“As a Prosciutto di Parma Specialist, I’m committed to upholding the standards and quality of the production in our NYC restaurants Charlie Bird, Pasquale Jones, and Legacy Records. The Whole Leg training site is incredibly valuable for those of us in the culinary field as well as for cooking pros at home; it provides the best tools and techniques for working with this elite product,” said Chef Ryan Hardy, Partner at Delicious Hospitality Group. “Reducing waste and increasing profitability is critical to our business, so we appreciate the value in our staffers having access to this resource.”

In addition to the above elements, users can also download training materials, find a supplier, sign up for in-person trainings and join the Cured & Crafted monthly newsletter. For more information, visit The Whole Leg training website.


About the Consorzio: The Consorzio was established in 1963 by 23 producers producing 53,000 branded hams who wanted to protect and promote their product throughout the world. Since then, the Consorzio has grown into a family of 150 Prosciutto di Parma producers supplying nearly 9 million hams annually to markets all over the world.

Today’s producers carry on a tradition that has been passed down through generations. The production of every Prosciutto di Parma is regulated by strict laws that define the quality and characteristics, represented by the Parma Crown branded on Prosciutto di Parma. Learn more, discover recipes and find out where to buy at www.parmacrown.com.