It was 4 pm on Thursday, April 18, 1963, when, in the headquarters of the Parma Chamber of Commerce, 23 deli meat producers formed the Prosciutto di Parma Consortium on a private and voluntary basis and approved its bylaws, united by the conviction that by working together they would be able to safeguard and enhance their typical cured meat more effectively.

Their pride in an excellent product that is the result of know-how handed down from generation to generation, and of the inseparable link with a small territory in the province of Parma, had convinced them of the need to defend and preserve the traditional processing method, identifying the ducal crown branded on the rind as a guarantee of authenticity.