The crudo and specialties of Parma

The production of PROSCIUTTO DI PARMA takes place in the Langhirano area. In fact, the entire processing must take place in an extremely limited area that includes the territory of the province of Parma located south of the Via Emilia at a distance of at least 5 km from it, up to an altitude of m. 900, bordered to the east by the Enza river and to the west by the Stirone stream. Only in this area take place all the ideal climatic conditions for drying, that is, the natural curing that will give sweetness and taste to Parma Ham.
In fact, the animals are mostly from fattening farms located in Piedmont, close to the production plant. A short course that also positively affects the quality of the meat and thighs. An initial skimming, in fact already takes place during trimming of the fresh thighs to be sent to the curing plants. Skilled meat operators thanks to historical experience choose only the best thighs, those that best represent the Parma Ham brand. But the real “magic” happens when it reaches the curing houses.
Here wise pork butchers, exercise on the product all the experience acquired through centuries of ham production history, the air and salt do the rest.