Importing Parma Ham in the USA is Now Much Easier

For decades, Americans who wanted genuine Prosciutto di Parma had to either visit Italy or rely on inferior substitutes. That changed in 2013, when the USDA lifted a long-standing ban on cured pork imports from northern Italy. Parma ham is now legally imported and sold across the United States — but finding the real thing, knowing what you’re looking at on a label, and understanding what the rules still prohibit takes a little more than just knowing the name.

What Changed in 2013

The import ban had been in place since the 1970s over concerns about swine vesicular disease in Italian pork. After years of lobbying and a formal assessment by the USDA’s Animal and Plant Health Inspection Service, four northern Italian regions were cleared: Emilia-Romagna, Lombardia, Veneto, and Piemonte (including the autonomous provinces of Trento and Bolzano). These are the regions that produce Prosciutto di Parma, Culatello di Zibello, Salame di Felino, and other protected cured meats.

Certification is not cheap — producers wanting to export to the US must meet USDA/FSIS standards for listeria, salmonella, and E. coli, and the certification process runs into six figures. That means only a subset of Italian producers export to the American market, and the products you find in the US are from larger certified operations, not the small artisan producers you encounter visiting Parma.

How to Recognise Genuine Prosciutto di Parma in the US

Prosciutto di Parma is a Protected Designation of Origin (PDO) product — in Italian, DOP. That means by law it can only come from pigs raised and processed according to strict rules, in a defined area south of Parma in Emilia-Romagna. The guarantee mark is the five-pointed Ducal Crown, branded directly onto the rind of every whole leg that passes consortium inspection.

When buying pre-sliced Parma ham in the US, look for the Ducal Crown logo on the packaging alongside the PDO/DOP designation. Without these, you are likely looking at a generic “prosciutto-style” product — often made in the US or outside the production zone, with a different flavour profile and no guarantee of production method.

A few things that distinguish the real thing: the colour should be deep rose to red with white fat marbling, the fat should be silky and melt at room temperature, and the flavour is sweet and delicate rather than salty. If it is aggressively salty or the texture is uniform and rubbery, it is not Parma ham.

To understand the production process behind the label — the specific microclimate, the single-ingredient cure, the ageing rooms in Langhirano — see our full guide: How Parma Ham is Made: From Salt to Ducal Crown.

Where to Buy Prosciutto di Parma in the US

Genuine imported Prosciutto di Parma is available at:

• Specialty Italian delis and salumerias — the most reliable source for hand-carved whole legs and properly stored pre-sliced product
• Eataly locations — stocks the PDO-certified product and often has it sliced to order
• Whole Foods Market — carries pre-sliced Parma ham in most stores; check the packaging for the PDO/DOP mark
• Online retailers — several US-based importers ship vacuum-packed pre-sliced Parma ham domestically; look for sellers who specify the producer name and PDO certification
• Restaurant supply importers — for food service buyers, a number of certified US importers distribute whole legs and boneless formats to restaurants and retailers

Prices in the US are substantially higher than in Italy — partly due to import tariffs, partly because of the certification and cold-chain logistics involved. Pre-sliced packs typically run $8–15 for 3 oz (85g). Whole boneless legs, where available, are more economical per kilo but require proper handling once opened.

Can You Bring Parma Ham Back from Italy in Your Luggage?

No. Despite the commercial import agreement, the USDA still prohibits individual travellers from bringing cured pork products into the United States from Europe. This applies regardless of whether the ham is vacuum-packed, commercially produced, or PDO-certified. Customs officers will confiscate it at the border.

Want to taste Emilia-Romagna's finest products?
Our half-day food tour from Bologna or Modena visits a Parmigiano dairy, a balsamic acetaia, and a prosciutto producer — transport included.

The rules are more nuanced for other Italian products — Parmigiano Reggiano, balsamic vinegar, and wine all travel differently. For a full breakdown of what you can and cannot bring back from Italy: Taking Italian Food Home — What You Can and Cannot Bring from Italy.

For Importers and Distributors

Emilia Delizia has direct relationships with producers in the Parma, Modena, and Bologna area — cured meats, Parmigiano Reggiano, traditional balsamic vinegar, and other protected products from Emilia-Romagna. If you are looking to import Prosciutto di Parma, Culatello, Salame di Felino, or other regional products into the US market and need a direct contact with certified producers, get in touch.

Taste It at the Source

The Prosciutto di Parma you find in the US is consistently good — but it is not the same as eating it in the curing cellars of Langhirano, sliced from a leg that has been ageing for 24 months, with a glass of Malvasia. Our Parma Ham Tour from Bologna takes small groups behind the scenes of a certified producer, with guided tastings and direct access to the ageing rooms.

Frequently Asked Questions

Is Prosciutto di Parma available in the United States?

Yes. Since 2013, when the USDA lifted a decades-long import ban on cured pork from northern Italy, Prosciutto di Parma has been legally imported and sold in the US. It is available at specialty Italian delis, Eataly, Whole Foods, and online retailers. Look for the PDO/DOP designation and the Ducal Crown logo on the packaging to ensure it is genuine.

Can I bring Parma ham back from Italy to the US?

No. The USDA prohibits individual travellers from bringing cured pork products into the United States from Europe, regardless of whether they are vacuum-packed or PDO-certified. Customs will confiscate it. Commercial import under USDA/FSIS certification is allowed, but personal import in luggage is not.

How do I know if the Parma ham I am buying is genuine?

Genuine Prosciutto di Parma carries the five-pointed Ducal Crown mark — either branded on the rind of a whole leg, or printed on the packaging of pre-sliced product alongside the PDO/DOP designation. Without these marks, the product is not certified Parma ham. The flavour should be delicate and sweet, not aggressively salty.

Why is Parma ham more expensive in the US than in Italy?

The price difference reflects import tariffs, USDA certification costs (which run into six figures for producers), cold-chain logistics, and distributor margins. Only a subset of Parma ham producers are certified to export to the US, which also limits supply and keeps prices higher than in Italy.

What is the difference between Prosciutto di Parma and San Daniele?

Both are Italian PDO prosciuttos, but they come from different regions and have distinct characteristics. Prosciutto di Parma is produced in the hills south of Parma in Emilia-Romagna. Prosciutto di San Daniele comes from Friuli-Venezia Giulia. San Daniele tends to have a slightly sweeter, more delicate flavour; Parma ham is typically a little more savoury. Both are genuine PDO products and both are available in the US.

Can I import Parma ham commercially from Italy to the US?

Yes, under USDA/FSIS certification. Producers in the cleared Italian regions (Emilia-Romagna, Lombardia, Veneto, Piemonte) can export to the US provided they meet food safety standards for listeria, salmonella, and E. coli. If you are looking to source Prosciutto di Parma or other Emilia-Romagna products for import, Emilia Delizia can connect you with certified producers directly.

For visitors travelling to Emilia-Romagna to experience Prosciutto di Parma and the wider food culture at source, our gourmet B&B farm stay near Parma combines two nights at a working farm with guided visits to a Parma ham producer, a Parmigiano Reggiano dairy, and a balsamic acetaia.