Galloni
Premium Parma prosciutto producer in the heart of the DOP zone. Among the most respected Prosciutto di Parma houses available in the US.
Founded in 1960 in Langhirano, the village widely considered the center of Prosciutto di Parma production. Galloni operates as a fully integrated traditional producer: pork from approved DOP-zone farms, salt-cure aging in the Apennine foothills' specific microclimate, and slow aging that typically extends 18-24 months past the 12-month DOP minimum. Distribution to US has expanded through specialty importers, and Galloni is among the small group of Parma producers whose work is consistently recommended by serious charcuterie people.
Look for the burning-iron-stamped ducal crown and "Galloni" name on the leg — this is the visible mark that distinguishes DOP from generic.