OUR PRODUCTION PROCESS

Behind our quality lies a concerted effort

The raw material: haunch of pork

Selecting the raw material is the basis of our commitment to the maximum quality of our prosciutto hams. We choose the best haunches of pork one-by-one. The meat must be bright red with firm, white fat.

Just one added ingredient: salt

Salt is the oldest and most natural way to preserve meat and it is calibrated in the right amount to guarantee the sweetness of our prosciutto.

Salting

Sicilian sea salt and our expertise in distributing it skillfully: these are the 100% Italian “ingredients” of our hams. With no added preservatives.

Cold storage

Here the salt penetrates into the meat under conditions of controlled temperature and humidity that prevent the proliferation of microbes and allow for the meat to dry slowly.

Sugnatura (Greasing)

“Sugna” a simple and all-natural mix of pork fat, flour, salt and pepper is spread over the ham and allows it to breathe.

Curing

The hams age slowly over months to develop their unique and inimitable aroma and flavor.

Branding

The Prosciutto di Parma Consortium selects the best prosciutti and firebrands each with its crown logo.

Piercing

Before being shipped, each ham is pierced with a special bone needle that is then sniffed. This is the final test to verify the perfection and quality of our prosciutto.