In 1976, Graziano Casa founded Casa Graziano together with his wife Luisa, fulfilling their dream of starting their own business. Their mission has always been to "produce excellent prosciutto" with unique and distinctive characteristics. This passion has been passed on to the next generation, their sons Simone and Andrea, who continue the family tradition with the same energy. ​Casa Graziano has been a member of the Parma Consortium since 1976, and their Parma hams are still made according to the best artisanal traditions. They carefully monitor every step of the process, using the best available technologies, but still believe in the skill of the human hand: in the skilled hand guiding the knife, in the careful eye of the master salter, in the nose that smells the right level of aging, and in the cheek that, caressed by the cool breeze, tells them when it's time to go to the cellar and open all the windows. ​Casa Graziano's products are made in the highlands of Val Parma, where the distant sea breeze mixes with the fragrant mountain air. These aromas are transferred to the ham, which is carefully matured, caressed by the sun and the gentle breeze.