In the home of the norcineria art, this is where excellences such as Prosciutto Crudo Stagionato, Prosciutto Nazionale and the prestigious Prosciutto di Modena D.O.P. are born.
This facility embodies the meeting of artisanal know‑how and innovation: every processing step is carefully managed to guarantee prosciutto that tells our story and our commitment to quality. Proud to bring one of Italy’s most beloved culinary traditions to the world, we also strongly commit to sustainability: we installed a photovoltaic system with 3,300 panels at the Castelnuovo Rangone site (Italian‑made), generating 1.25 megawatts.

A step forward to a greener future without sacrificing quality or authenticity.

In the heart of the Parma hills, within an ancient monastery, our Medesano plant is the temple of Prosciutto di Parma D.O.P., destined for European and extra‑EU markets, including Australia and the Americas. Here, the unique microclimate and pure mountain air impart our prosciutto with unmistakable sweetness and tenderness. Across more than 25,000 m², our team of experts, with skill and passion, carries forward a centuries‑old tradition, turning time into flavour.

Over more than 45 years, the Bavieri family has passed down core values—dedication, passion, and a spirit of sacrifice—from one generation to the next. From a small garage to two cutting‑edge facilities, Prosciuttificio San Francesco is today a benchmark on the international stage.