Not only are our compatriots vacationing in Kenya tempted by it, especially with unusual combinations that enhance the union between local foods and Italian excellence, but for foreign residents it is an attraction that they cannot do without from time to time, and finally it is growing in popularity among the increasingly gastronomically knowledgeable Kenyan people.

We are talking about Prosciutto di Parma PDO, one of the most popular and celebrated brands of Italian-made products.

Italian taste and international elegance go hand in hand and are among the reasons that prompted the importer Vinyasa to import it to Kenya.

"It is with great pride that Vinyasa is now the distributor of Prosciutto di Parma in Kenya. Our mission is to always offer superior quality products, bringing the best of Italian gastronomic culture directly to Kenyan tables. If you are looking for refinement, authentic taste, and certified quality, Vinyasa's Prosciutto di Parma is the perfect choice," says the Malindi-based company (where everyone can find this wonderful original product in the sales area opposite the airport).

Parma ham is a cured raw ham, produced exclusively in the province of Parma, the result of a long tradition dating back more than 2000 years and the product of a deep connection with the Parma area, unique for its microclimate and “savoir faire.”

It is recognized and protected by the PDO (Protected Designation of Origin) label, which guarantees its quality and authenticity.

Its production is regulated by strict rules that require the use of simple and natural ingredients: only selected Italian pork, sea salt, no preservatives, and a long curing process in the air of the Parma hills. The result is a ham with a sweet, delicate and enveloping taste, with a soft texture that melts in the mouth. Prosciutto di Parma is not just a food: it is a symbol of excellence, craftsmanship and Italian quality. It is often paired with other Italian delicacies, such as fine cheeses and wines.