PRODUCTION

This gives Prosciutto di Parma its characteristic rounded shape and is carried out by removing part of the fat and rind.

This is an extremely delicate operation.

During this stage, the leg is covered with sea salt and placed in a refrigerated cell with controlled temperature and humidity.

Once the residual salt has been removed, the leg remains for a variable period of 60 to 80 days in a special cell known as the ‘resting cell’. During this stage it must ‘breathe’ without becoming too damp or too dry. The leg is then washed with lukewarm water before being moved to special ‘drying rooms’. During this phase the finishing work is carried out.

The exposed muscle part is coated with “sugna”, a paste made from ground pork fat with the addition of a little salt and ground pepper, and sometimes rice flour.

At the end of the ageing process, the needle-testing operations take place: an olfactory examination carried out using a needle made from horse bone. The needle is “sniffed” by experts who assess the qualitative characteristics of the product.

After a minimum of twelve months, and following specific checks carried out by external inspectors, the fire brand of the five-pointed crown is applied, identifying Prosciutto di Parma and guaranteeing absolute compliance with the traditional production method.