# Prosciutto di Parma: 6,750,000 hams in 2025 > 6,750,000 Prosciutti di Parma DOP were branded in 2025, worth €810 million at production and €1.6 billion at retail. How it differs from San Daniele. URL: https://myitalia.it/food/prosciutto-di-parma Last updated: 2026-09-11 6,750,000 Prosciutti di Parma DOP were branded in 2025, worth €810 million at production and €1.6 billion at consumer prices, according to the consortium that protects the name. ## 6,750,000 hams, 126 producers The 2025 count is of branded hams, the ones that received the mark, and they came from 126 producing companies. You may meet a bigger number in the 2026 press: more than 7.1 million legs sealed in 2025. That's a different indicator from branded hams, so don't set one against the other or read the gap as a loss. ## €810 million at production, €1.6 billion at the counter The hams were worth €810 million at production in 2025 and €1.6 billion at consumer prices, with €315 million from exports. All three numbers come from the Consorzio del Prosciutto di Parma, and it's the only source for them. We found no independent count to set beside it. For scale inside the same region, Parmigiano Reggiano turned over €3.96 billion at consumer prices in 2025, well over twice the ham's figure. ## A DOP since 1996 Prosciutto di Parma has been a DOP since 1996, the same year as Parmigiano Reggiano. Emilia-Romagna's third big name, Aceto Balsamico di Modena, followed as an IGP in 2009. The zone, the minimum curing time and the rules on the pigs are set in the Parma specification, which isn't in our sources. That's why none of them appears on this page, and why the comparison below is lopsided. ## San Daniele, the other DOP ham Prosciutto di San Daniele DOP, also recognized in 1996, can only be made inside the 35 square kilometers of the comune of San Daniele del Friuli, at 252 meters, in the province of Udine. Its rules allow Italian pork legs and sea salt, and nothing else, with at least 400 days of curing. The trotter stays on, which gives the ham its guitar shape, and a whole leg weighs 12.5 to 17.5 kg. The pigs can be raised and slaughtered in ten regions, from Friuli-Venezia Giulia down to Lazio, but the curing happens in one comune. Its consortium dates from 1961. ## Telling them apart at the counter One visual difference is documented: San Daniele's rules keep the trotter on. For Parma the equivalent detail sits in its own specification, which we haven't read. So the reliable test is the name. Read it on the rind of a whole leg, or on the pack if the ham is pre-sliced, and don't rely on color or on the slicer's word. For the region, see [food in Emilia-Romagna](/food/in-emilia-romagna) and [5 days of Emilia food](/itineraries/5-days-emilia-food). For Friuli, see [food in Friuli-Venezia Giulia](/food/in-friuli-venezia-giulia). ## FAQ ### How many Prosciutti di Parma are made a year? 6,750,000 hams were branded as Prosciutto di Parma DOP in 2025, by 126 producing companies. Some 2026 press reports mention more than 7.1 million legs sealed, but that is a different indicator from branded hams, so the two figures are not in conflict. ### How much is the Prosciutto di Parma business worth? €810 million at production value in 2025 and €1.6 billion at consumer prices, with €315 million from exports. The figures come from the Consorzio del Prosciutto di Parma, a single primary source with no independent confirmation beside it. ### What is the difference between Prosciutto di Parma and San Daniele? They are two separate DOPs, both from 1996. San Daniele can only be made within the 35 square kilometers of San Daniele del Friuli, from Italian pork legs and sea salt, cured at least 400 days, and it keeps the trotter, which gives it a guitar shape. ### When did Prosciutto di Parma become a DOP? In 1996, the same year Parmigiano Reggiano entered the EU register, on June 21. Emilia-Romagna also holds Aceto Balsamico di Modena IGP, registered in 2009, and Parmigiano is the region's largest name at €3.96 billion in consumer turnover in 2025. ## Sources | Fact | Source | Confidence | Valid until | |---|---|---|---| | Nel 2025 sono stati marchiati 6.750.000 Prosciutti di Parma DOP, per un valore alla produzione di 810 milioni di euro e un fatturato al consumo di 1,6 miliardi di euro. | [Consorzio del Prosciutto di Parma](https://www.prosciuttodiparma.com/en/parma-ham-consortium/) | medium | 2027-06-30 | | Il Parmigiano Reggiano DOP e registrato nel registro UE dal 21 giugno 1996 ed e la DOP agroalimentare italiana con il maggior giro d'affari (3,96 miliardi di euro al consumo nel 2025). | [MASAF - Elenco DOP e IGP prodotti agricoli (PDF, agg. 11/06/2026)](https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fa%252F2%252FD.e7bdb4ebe6d458c7925a/P/BLOB%3AID%3D15453/E/pdf?mode=download); [Commissione europea - DG AGRI, registro eAmbrosia](https://ec.europa.eu/agriculture/eambrosia/geographical-indications-register/); [Consorzio del Formaggio Parmigiano Reggiano](https://www.parmigianoreggiano.com/it/news/dati-economici-2026) | high | 2099-12-31 | | Il Prosciutto di San Daniele DOP, riconosciuto nel 1996, si puo' produrre solo dentro i 35 chilometri quadrati del comune di San Daniele del Friuli, contiene esclusivamente cosce di suino italiano e sale marino, stagiona almeno 400 giorni e mantiene lo zampino, da cui la caratteristica forma a chitarra | [Qualigeo - Fondazione Qualivita](https://www.qualigeo.eu/prodotti-qualigeo/prosciutto-di-san-daniele-dop/); [Consorzio del Prosciutto di San Daniele](https://www.prosciuttosandaniele.it/il-consorzio/) | medium | 2029-12-31 | ## Image https://media.myitalia.it/media/food.prosciutto-di-parma.1600.jpg Author: Naturpuur. License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0). Source: https://commons.wikimedia.org/wiki/File:Prosciutto_di_Parma,_Italia.jpg ## Other languages - it: https://myitalia.it/it/cibo/prosciutto-di-parma.md - es: https://myitalia.it/es/gastronomia/prosciutto-di-parma.md - fr: https://myitalia.it/fr/gastronomie/prosciutto-di-parma.md - de: https://myitalia.it/de/kulinarik/prosciutto-di-parma.md