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Selection of the Raw Material

Selection of the Raw Material

The legs that become Prosciutto di Parma PDO come from pigs with unique characteristics, set out by the PDO production specifications: they are born and raised in a few regions in Central-Northern Italy, are provided with quality feed (corn, barley, serum derived from the production of Parmigiano Reggiano PDO) and they reach full development and a considerable weight.
Trimming

Trimming

It gives Prosciutto di Parma its round shape, and it is performed by removing part of the fat and rind to help the next phase, salting.
Salting with a small amount of salt

Salting with a small amount of salt

Everything starts with a special salting process, done by hand, which allows the use of a modest quantity of salt, according to tradition. As specifications require, the dry-cured ham is made with no preservatives and additives.  The part with the rind is treated with damp salt, while the lean part is delicately massaged with dry salt.
Pre-curing

Pre-curing

After the trimming and washing phases, the hams are hung vertically for the slow, natural, constant drying process that allows the development of the inimitable mild and delicate taste of Prosciutto di Parma PDO.
Smearing

Smearing

Smearing with fat softens the surface muscle layers to prevent them from drying out faster than the internal layers, while still allowing loss of humidity.
Curing

Curing

In the 7th month, the hams are transferred to our cellars, where the temperature and humidity are constantly controlled by modern systems and where biochemical and enzymatic processes take place that determine the fragrance and taste of Prosciutto di Parma.
Testing

Testing

At the end of the curing phase, an olfactory test is done through the insertion of a horse bone needle (which absorbs the fragrances of Prosciutto di Parma and then quickly releases them).Experts from the Prosciutto di Parma Consortium , to assess the maturation process and ensure the ham has the product’s typical mildness. The production of Prosciutto di Parma is limited by Consortium in order to guarantee an exclusive product of excellent quality.
Fire Branding

Fire Branding

Finally, the Prosciutto is ready to be branded and only the hams that have undergone the long production process and rigorous quality controls are selected to be branded with the Ducal Crown of Parma, which certifies the quality of Prosciutto di Parma PDO.