The logo consists of a five-pointed crown with oval base containing the word "Parma", below which is the symbol of the company where the ham was cured. The breeder places a special indelible tattoo on both of the pig’s hams, with its identification code and the animal’s month of birth. The slaughterhouse "checks" every fresh ham, then hot-brands it. It permanently identifies the ham by means of the abbreviation PP Per Parma and the identifier of the slaughterhouse. Month and year of start of the curing are shown in relief along with the initials CPP (Parma Ham Consortium) in the metal seal comprising a circular crown affixed at the beginning of the curing. At the end of this lengthy certification process, the ham is hot-branded with the "crown" that distinguishes Parma Ham.