Devodier is a cured meat factory from Parma that has been making great delicacies in the heart of the European Food Valley for several generations. Its story is deeply intertwined with that of the Parma Ham Consortium: Devodier was, as a matter of fact, one of its founders back in 1963.
PDO Parma ham production is an actual form of art for Devodier, as well as a noble and ancient profession which has been passed down from father to son within the family business. The technique needed to make cold cuts of such a high quality is not something you can learn in a day; it is well rooted in culture and in the territory and it is guarded jealously.
Devodier dry-cured ham, or Prosciutto di Parma, is a perfect ham: it has a balanced percentage of lean and fat parts, it is flavourful but delicate. The aging, which lasts at least two years, elevates the ham flavour to another level.
The organic ham selection is just as worthy; it is part of the “Alta Tutela” (high protection) assortment which includes all cold cuts that are produced prioritising animal and people welfare.
Selection, traditional, professionalism and quality: that’s why Devodier and its hams are truly one of a kind.