U.S. Celebrates the 30th Anniversary of the Return of Prosciutto di Parma

For all of the 1970s and most of the 1980s, U.S.-based fans of real Italian Prosciutto di Parma were out of luck. Due to a ban on the importing of the cured meat, diners had to instead make do with prosciutto that was made in the United States from American hogs, then hung to dry in warehouses in states like Virginia and Missouri.

Prosciutto di Parma Sales Continue To Rise

The U.S. continues to be the top export market for Prosciutto di Parma, growing 4% in 2018, led by an 8% growth in pre-sliced sales. Over the past 20 years, U.S. exports have grown over 350% to nearly 600,000 hams in 2018.