WHAT IS PDO?
A prerequisite for producing Prosciutto di Parma is that the entire process takes place in the geographical area established in the PDO specification.
A strict and lengthy production process that all producers must strictly follow that ends with examination conducted by the certification body. Certification is identified by the five-point crown logo which is heat-affixed to the prosciutto.
TERRITORY OF ORIGIN
Parma area boasts the ideal climate for the natural curing process that gives the prosciutto its unmistakable flavour and tenderness.
Curing is a slow, artisanal process that takes place in our ventilated rooms.
There, our prosciutto is exposed to the sea breeze which, thanks to its temperature and humidity, dries the meat slowly and gently over the following months or years.
RAW MATERIAL AND PROCESSING
The raw material comes from a controlled chain for Prosciutto di Parma, in which the meat is 100% Italian and selected for weight, fat thickness, colour and texture.
Salting is carried out manually, ham by ham, to ensure the correct balance.
The next phases, all the way through to the final stage of curing in the ventilated rooms, are simple but so delicate that they give Capanna prosciutto its sensory and qualitative characteristics for months or even years.
