The story of Devodier begins in the 1800s, deep in the countryside of Parma, where the Devodier family worked as butchers and salt traders—a modest yet essential trade in a region where food is tradition, and curing meat is an art passed through generations. From those humble beginnings grew a profound understanding of how time, air, and salt could transform pork into something extraordinary.

As the family’s expertise deepened, so did their commitment to quality. By the early 20th century, Devodier was no longer just a name—it was a mark of craftsmanship. Their specialty? Prosciutto di Parma, made the traditional way, using only carefully selected pork legs, sea salt, and natural air. No additives, no shortcuts. Just patience, skill, and an almost reverent respect for the curing process.

At the heart of Devodier’s production lies their historic aging cellars, where each prosciutto is allowed to mature slowly in perfect conditions, guided by generations of knowledge and the unique climate of Parma. These natural environments, paired with human intuition, give rise to hams with a delicate aroma, melt-in-the-mouth texture, and an unmistakably refined flavor.

Today, the Devodier family continues to oversee every detail—from farm selection to final aging—remaining true to their founding principles. Their products are not just cured meats; they are expressions of a land, a lineage, and a lifelong dedication to excellence. For those who value authenticity, Devodier is not simply prosciutto—it's Parma at its most pure.