PROCESSING
On the hills of Parma, amidst landscapes painted green and gold, there is a unique territory steeped in tradition and culinary passion: the Food Valley, our land of flavours.
The process begins with the accurate
selection of the raw material, which comes
from heavy Italian pigs bred in a specific
area and fed a controlled,
balanced diet. These are
the factors that make the ham
stand out when compared to others.
In the first stage, the legs undergo two separate salting processes: they are massaged with pure sea salt and stored in temperature and humidity-controlled cells.
This phase, which lasts about 15 days, is essential to ensure the correct preservation of the meat and to give the ham its characteristic flavour.
This phase, which lasts about 15 days, is essential to ensure the correct preservation of the meat and to give the ham its characteristic flavour.
At the end of the salting period, the hams
are cleaned of any residual salt and placed
in resting cells where they will remain for
further 70 days at a controlled humidity
level,
slightly lower than the previous one. Meanwhile, they are brushed to make them
suitable for the next, gentle drying process
in huge
drying rooms.
This marks the transition from the cold phase, which identifies the first part of the leg’s life, to the warm phase, which will lead to its complete drying and final consecration.
This marks the transition from the cold phase, which identifies the first part of the leg’s life, to the warm phase, which will lead to its complete drying and final consecration.
From this moment on, the hams are
exposed to higher temperatures and lower levels of humidity.
They are washed and
slowly dried until the seventh month of
curing, when they are ready for the next,
romantic “sugnatura”.
Thanks to this technique, the exposed surface of the leg is manually covered with a greasy paste which protects and softens it during its stay in the cellars.
Thanks to this technique, the exposed surface of the leg is manually covered with a greasy paste which protects and softens it during its stay in the cellars.
In these rooms, the unique combination
of mild temperatures and low humidity
rewards the time and effort invested
in the whole process, releasing aromas
that only a refined sense of smell can understand.
The final result is a ham with a sleek, toned shape, the right consistency and a balanced flavour. Pure sweetness and intensity: complex nuances which perfectly reflect the dedication behind a product steeped in authentic tradition.
The final result is a ham with a sleek, toned shape, the right consistency and a balanced flavour. Pure sweetness and intensity: complex nuances which perfectly reflect the dedication behind a product steeped in authentic tradition.
In these rooms, the unique combination
of mild temperatures and low humidity
rewards the time and effort invested
in the whole process, releasing aromas
that only a refined sense of smell can understand.
The final result is a ham with a sleek, toned shape, the right consistency and a balanced flavour. Pure sweetness and intensity: complex nuances which perfectly reflect the dedication behind a product steeped in authentic tradition.
The final result is a ham with a sleek, toned shape, the right consistency and a balanced flavour. Pure sweetness and intensity: complex nuances which perfectly reflect the dedication behind a product steeped in authentic tradition.
