“Sweet” Prosciutto di Parma is a completely natural food: the only ingredients are pork and salt, the same as two millenniums ago.
Actually, back in 100 B.C. a Latin author wrote of a prosciutto of extraordinary taste, produced in the Parma area and conserved by salt.

History (in detail)

The secret of Prosciutto di Parma begins with a careful selection of the swine: only Italian pigs of selected race, weighing at least 150 Kg., whose food is strictly controlled. An essential condition for obtaining Crudo di Parma is that the whole process happen in a “typical area”: an area extremely limited that includes territory of the Parma province located at least 5 km. south of via Emilia up to an altitude of 900 meters, limited at the east by the Enza river and at the west by the Stirone torrent. Actually the climate conditions of this zone are an ideal environment for the aging of prosciutto.

It is the Prosciutto di Parma Association who protects the quality, the authenticity and full respect of tradition which has achieved the recognition of the Denominazione di Origine Protetta (DOP). The brand, a ducal crown, identifies the true Prosciutto di Parma, directly on the thigh or on the packages of pre-sliced.

Prosciutto di Parma Association (in detail)

How it is produced
The pig thighs are initially covered in salt, consciously measured in order to “sweeten” the prosciutto, and then follows a long process through different environments with controlled temperature, humidity and ventilation. During the aging process, the prosciutto absorbs salt and the air of the area and looses water and weight.
Aging must last at least 10 months for prosciuttos from 7 to 9 kilograms and 12 months for those heavier than 9 kilograms.
A large thigh and long aging process add to the deliciousness of Prosciutto di Parma.

How it is done (in detail)