A LONG-STANDING TRADITION
The Capanna family began producing prosciutto in the 1930s, following the ancient tradition of the Parma area, home of Prosciutto di Parma.
Over the years, the family has worked with passion and devotion , respecting local traditions and values, to obtain the highest quality prosciutto.
We are convinced that our ham is an expression of the territory, which gives our product that unique and authentic taste that makes it appreciated all over the world.
CAPANNA PROSCIUTTO
We are the fourth generation of the Capanna family specialized in the production of PDO-certified Prosciutto di Parma.
The distinctive ingredients of Capanna prosciutto are pork thigh and sea salt, enhanced by time, environmental characteristics of the area, passion and tradition.
OUR VENTILATED ROOMS
Our devotion to quality can be seen in the careful selection of raw materials, the in-depth knowledge of prosciutto and its life cycle and the traditional techniques that are preserved and respected by the family.
Our passion is expressed in the care and attention we devote to every step of the production process till the final stage of which is curing. This takes place in ventilated rooms naturally exposed to the sea breeze, which plays an essential role in drying the prosciutto and providing the right balance of tenderness.
INNOVATION
Maintaining an artisanal approach with regard to production techniques but transferring it to new technologies and modern facilities.
Innovating while respecting and preserving tradition; this is our vision for producing prosciutto.
A FAMILY BRAND
where tradition and innovation are combined to create prosciutto of the finest quality, respecting the environment and the territory of origin.
Chairman of the Board of Directors
VITTORIO CAPANNA
Member of the Board of Directors,
Sales Director
GIORGIA CAPANNA
