It’s made using three simple ingredients: ham, salt, and air. But it’s where and how it’s made that gives it its unique flavour. It all starts at select farms in the hills of Parma between the rivers of Enza and Stirone. Pigs are raised at an altitude of no higher than 900 meters and fed a strict diet of grain and whey. It’s no wonder manufacturers try to pass off their imitation products as authentic, with packaging that looks and sounds Italian. They’re trying to take advantage of Italy’s good food reputation. If you want real Italian, make sure you look for the real thing.