of the month

Isabella Wanselius

Head chef Roman, at Olivia Eger, Oslo Norway

“I am so proud of having Prosciutto di Parma on our menu. I just love the delicate salty, yet uniquely sweet flavor and butterly texture that melts in your mouth. The KING of all cured hams. Our Parma ham is cured between 18 and 20 months and we have worked with it since 2017. All our dishes with Parma ham are highly appreciated and very popular.”

Olivia Ege
Karl Johans gate 23, 0159 Oslo,
+ 47 21525319

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About Prosciutto
di Parma Specialist

It’s an award we give only to very
special people and very special
places where Parma Ham is not just
a ham, it’s Prosciutto di Parma.

Parma is Everywhere

Use the map to look for the nearest Prosciutto di Parma specialist.

Join Us

If you are willing to join us as a Specialist and you live in one of these countries:
Italy, USA, Japan, France, Belgium, UK, Germany, Netherlands, Denmark, Finland, Norway or Sweden,
please write to your country's Prosciutto di Parma agency.

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Prosciutto di Parma Specialists across the world




Local Agencies

One of the main tasks of the Consorzio del Prosciutto di Parma is to protect, promote and enhance the designation of origin “Prosciutto di Parma”. This service is carried out by means of a closed collaboration with independent agencies in our main markets.

We would like to introduce them to you.

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From Specialists

Some testimonies of past Specialists of the month.

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the Consortium of Parma