Production of PDO Parma Ham
The Ham “with the Ribbon”
Fontana Ham contains all aromas and flavors of the past thanks to a strict observance of ancient recipes. Our product has its origin in an area of lush green hills, which embrace long traditions and the love for the authenticity of past habits. Our product is a combination of Nature and the wise art of a man dedicated since childhood to the pursuit of the best. Parma Ham is an ancient but, at the same time, modern specialty that offers itself to the demanding cuisine of today and tomorrow. It has high nutrient values, it is easy to digest, low in salt, and satisfies the most refined palates as well as those who follow every type of diet. Fontana Ham is, truly, … “with the Ribbon”.
Where do we produce it?
PDO Parma Ham is inextricably tied to its land. The rolling hills around Parma, between the Via Emilia, the Enza river and the Stirone river, have been the cradle of Parma Ham since ancient times. The unique conditions of this territory allow the production of a Ham of the highest quality, result of the combination of tradition and the best technology.
How do we produce it?
The secret of PDO Parma Ham begins with the accurate selection of the best meats, raised following strict policies, exclusively in authorized breeding farms that are located in the Centre and the North of Italy. Salt is also extremely important and a crucial ingredient in the curing process. Salt is carefully dosed by the Salt Master, in order to respect the perfect balance between sweet and salty.
Time and air
We have the patience to wait for the slow curing of our hams in the unique microclimate of the Baganza river valley, located in the protected area of the Regional Park Boschi di Carrega. Here the sea wind gently blows through the Apennines until it reaches our factory, enriching the hams with a harmonious and unique taste.