ONLY SELECTED MEATS
The secret of PDO Parma Ham begins with a careful selection of pigs, born and raised in authorized breeding farms that are located in 10 central and northern Italian regions.
Delivery and Trimming
DELIVERY AND TRIMMING
When pork thighs get delivered to the production plant, they undergo strict controls and a first trimming, in order to give PDO Parma Ham the typical round shape.
Salting is a fundamental part of the curing process: the “salt master” adds only the exact amount of salt needed to store the product and start the drying process. Thighs then rest in cold storage for a week.
After one week, thighs are washed and covered with new salt. After, they are transferred to a new cold storage, called “second salting”, and stay there for approximately two weeks.