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.

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

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.

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.

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.