Parma Ham – the King of hams
When one says the word Parma it is obvious and natural to immediately think about the ham – two concepts that are so inter-related that they echo in the name Parma Ham: a harmony of flavours and scents that evoke a history of traditions known throughout the world.
The San Paolo Cured Meat Factory knows this tradition well. Since 1974, it has produced over 2,000,000 hams, respecting the vintage specifics, the natural cycles of the seasons and the processes that convey the hints of sweetness and fragrances, year after year, typical of an artisan product that is so important and simultaneously delicate.
This is Parma Ham PDO. Its unique taste is obtained from a strict specification that governs and requires the use of the best pork legs to which only salt is added.
As tradition has taught us, salting is performed by skilled hands, which for years always repeat the same gesture: sprinkle each leg with a shower of salt flakes, looking for a subtle balance, which is found when tasting a slice of Parma Ham. Lastly, the curing process: long and careful. Improves the aroma by conveying the fragrance and unmistakable sweetness, thanks once again to the wind…
Prosciutto di Parma con osso
It is a sublime and unique product, the processing of which requires expert hands and salt, a natural and ancient process that conveys sweet, delicate notes, and a pinkish red colour that fades to the bright white colour of the fatty part.
The minimum curing is 12 months and the average weight is 9 kg.
Prosciutto Crudo con osso
delicate and tasty – it is produced with the same process as that of Parma ham. Careful dry salting and curing at a controlled temperature convey the typical flavour of this meat. It contains no additive preservatives.
The minimum curing is 10 months and the average weight is 7,5 kg.