Prosciutto di Modena

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.