... have you ever asked yourself
At 12 months the hams are subjected to a quality control test and only those that exceed can forge the Consorzio of Prosciutto of Parma "crown".
HOW IS PARMA
HAM MADE?
GREASING
and CURING
Once reached the age of seven months, the hams are covered by hand with a thin layer of sugna, a paste made of pork fat, rice flour, salt and pepper, to protect and keep the lean part of the ham soft.
If necessary this operation can be repeated throughout the seasoning stage.
Now, the ham rests and slowly reaches maturity in the Ghirardi cellars.
and CURING
Once reached the age of seven months, the hams are covered by hand with a thin layer of sugna, a paste made of pork fat, rice flour, salt and pepper, to protect and keep the lean part of the ham soft.
If necessary this operation can be repeated throughout the seasoning stage.
Now, the ham rests and slowly reaches maturity in the Ghirardi cellars.
At 12 months the hams are subjected to a quality control test and only those that exceed can forge the Consorzio of Prosciutto of Parma "crown".
Ghirardi Prosciutti S.r.l.
Via B. Ferrari 3 - 43013 Langhirano (PR) - Italy
P.IVA: 02422850343
Via B. Ferrari 3 - 43013 Langhirano (PR) - Italy
P.IVA: 02422850343