Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and Duroc breed used in the production of this ham must also meet high quality standards, be bred in one of 10 northern and central Italian regions and fed a diet of grains, cereals and whey of Parmigiano Reggiano cheese, which contributes to the complex taste of the meat.
Apart from the characteristic microclimate of the Parma region, which is ideal for the drying of prosciutto, a vital part of the curing process is salting. The expert Maestro Salatore (salt master) measures the minimum amount of sea salt required to preserve the meat.
Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Romagna and Lombardia.
Culatello is tender, rich in flavor and has a refined, winey taste. It is one of the leaner forms of cured pork, cut from the best part of the whole fresh ham, and cured with a mixture of salt, pepper, garlic and dry white wine. Since it is stuffed in a natural casing, most often a pig's bladder, and tied with twine, Culatello is sometimes classified as a type of salami.
According to earliest historical evidence, the origins of Modena ham date back to the time of Celts and later the Romans whose legions used to stock up on salted pork meat before setting off on military expeditions. Traditionally, this ham is produced on the hills and plains along the Panaro river, up to an altitude of 900 metres, namely in the provinces of Modena, Bologna and Reggio Emilia.
Only the Large White, Landrance and Duroc pig breeds are used for Modena ham, and all involved production techniques are extremely detailed with precise regulations on slaughter, tracking marks, trimming, salting and greasing. The curing period lasts for a minimum of 14 months. Prosciutto di Modena is famous for its intense aroma and a delicate, less salty taste.
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