Alfonso Bavieri: ``The winning trio to have a good ham? Pork leg, salt and time. And absolutely nothing else. ``
Like few other products in the world, the ham is still linked to the rhythms imposed by nature to his creatures, by the changing seasons and the combination of two opposite elements: heat and cold.
Time and the right balance of cold and damp make the ham become the king of pork delicatessen, giving to it an intense and rich flavor.
The contribution of people is essential to make the difference between a good product and an excellent one: only the dexterity of those who can work and the attention to detail allow you to achieve excellence.
Prosciutto di Parma PDO
Prosciutto di Parma is a product that has obtained the Protected Designation of Origin (P.D.O.) under Italian Law No 26/1990 and Regulation 1107/96 EC certified by inspection bodies authorized by MIPAAF (Ministry Agriculture and Forestry).
The specific characteristics of Parma ham, completed the seasoning are:
- Rounded outer shape
- Uniform color when cut, between pink and red, interspersed with pure white fat
- Delicate flavor and soft and fragrant aroma.
The processing of Parma ham takes place only in plants located in the production area. This includes the territory of the province of Parma, located south of the Via Emilia, not located at less than 5 km. At an altitude of over 900 meters it is bounded on the east by the Enza River and to the west by Stirone; a territory whose environmental characteristics have a decisive role – with the treatment system and the professional and human factors – in reaching the final characteristics of the product.
Prosciutto di Modena PDO
Prosciutto di Modena is a product registered as a Protected Designation of Origin (PDO) under Italian law No. 11/1990 and EC Regulation 1107/96 certified by inspection bodies authorized by MIPAAF (Ministry of Agriculture and Forestry).
The specific characteristics of Prosciutto di Modena, seasoning completed (minimum 14 months) are:
- Outward form round
- Bright red cut
- Savory but not salty taste
- Aroma of perfume pleasant, sweet but intense
Processing of Modena Ham is held only in plants located in the production area. It corresponds to the hills surrounding the basin of the Panaro River and the confluent valleys, which starts from the foothills exceeding 900 meters above sea level. In this area, thanks to an ideal microclimate for the curing process, we find the roots of the ancient tradition charcuterie; the combination of these two elements even today, with the aid of modern technology, allows the achievement of high standards of quality in the production of Modena Ham.