Devodier Prosciutti is a family-owned producer of dry-cured ham and traditional cured meats based in Lesignano de’ Bagni, in the province of Parma, Italy. The family’s involvement in the meat sector dates back to the 18th century, when it raised livestock, while cured meat production began in the early 20th century. During the 1950s, Enrico Devodier built the aging cellars that remain at the heart of the company’s historic facility.

Its production is distinguished by slow aging in historic cellars, whose microclimate is shaped by the nearby Parma River and underground springs. The hams mature on fir wood racks surrounded by porous brick walls. Production involves careful meat selection, salting, and resting in refrigerated chambers, followed by traditional sugnatura - coating the exposed meat with a mixture of lard, salt, and pepper to regulate drying during maturation.

Today, the company operates two production facilities: the historic site in Lesignano de’ Bagni, dedicated to meat processing and aging, and a slicing facility in Pilastro di Langhirano. After establishing its presence in Italy, Devodier began exporting in 2012, expanding into European markets, the United States, Asia, and Australia.