Live a day in our factory.
The processing
A millenial knowledge
Traditions of yesterday, tomorrow horizons.
The ingredients we use daily are few but extremely good: careful selection of raw materials and processes that take the best from the past and the future to ensure exceptional performance, the correct slow pace and a unique climate.
In our factories we use the best technologies on the market, and monitor the product throughout the entire process. From deboning to slicing, larding to curing… every stage is essential, and this is why every stage requires care, expertise and passion. Every time is like the first time.
1 - processing steps
Control, trimming
2000 hams legs arrive every day. Each of them is carefully controlled: temperature, fat colour and distribution, absence of micro-bleeding and other defects, everything must be perfect.
The legs are then trimmed with great dexterity to give the hams its characteristic rounded shape.
2 - processing steps
Salting
A blanket of salt that looks like snow, evenly distributed and expertly applied by hand at critical points. Aided by technology, we prepare the leg to become a genuine prosciutto. We use only pure Italian sea salt, expertly dosed by our master salter.
3 - processing steps
Binding and resting
After their time in the salt cells, the hams are desalted. Bone ends and any encrustations are removed, thus eliminating any lingering pockets of moisture. Finally, they are tied and hung on vertical frames.
The resting of the ham lasts from 60 to 80 days. Here, the cold sketches a light fog, the hams take a break, slowly breathing out and falling asleep for the long winter.
4 - processing steps
Washing
A nice shower is enough to wake up from the winter sulmber. After the long rest, the hams are washed with warm water to remove any impurities and salt crystals.
Drying
In a time, not so long ago, the hams dried while looking up at the sky, aided by the cool spring breeze, and gently warmed by the sun. Today, we recreate the exact same spell with the helping hand of technology, to prepare them with just the right peace and calm for pre-curing.
5 - processing steps
Pre-curing
Hanging from traditional frames, the hams begin their spring awakening. The temperature rises, and, on the right days, the windows of these long corridors are opened, allowing the passage of a different fragrance every day. Here, the hams will stay for 3 months.
6 - processing steps
Greasing
Like a beauty mask, lard is used to moisturise the ham and prevent it from drying out too quickly. A caress, an ancient and delicate gesture that has been handed down for generations, with a blend of pork fat, salt, pepper and rice flour.
7 - processing steps
Curing
The invisible but most important ingredient is time. Only long months of wait in our very special settings can enhance flavour and bring about the full maturation of San Michele Prosciutto.
Pointing
To understand is a ham is ready, you need a great sense of smell! After one year, a horse bone is tucked into key points of the leg. The porous bone absorbs the ham’s interior aromas, and, to the most experienced noses, transmits all the uniqueness of each ham.
8 - processing steps
Fire branding
The finest hams are then taken to the cellar, where the refinement continues, slowly, in a humid environment, to enhance the flavor, while keeping the softness unaltered.
A fire stamp with a 5-pointed crown, the Parma ham seal confirms the quality of our work. Rigorous respect for traditional methods, a sweet taste, the highest quality: these are the ingredients that create an extraordinary Parma ham.
