PROSCIUTTO QUALITY
Each Capanna prosciutto is checked and individually monitored as it goes through each production stage.
The length of the final curing process varies from 16 to 30 months depending on the characteristics of each ham (fat, weight and shape).
To obtain prosciutto with a sweet flavour, delicate texture and distinctive aroma, as well as in-depth knowledge of the product and process, is Capanna’ s people and their experience that makes all the difference.
Prosciutto di Parma PDO is 100% natural.
We discern the quality of our prosciutto at the end of the process, when tasting it there is no trace of sea salt, the only ingredient besides meat.
SUSTAINABILITY
Structural and technological modernity is necessary to meet the demands of global markets, which is why in addition to maintaining an artisanal and conservative approach, we are implementing new projects, aimed at reconciling tradition with innovation and sustainability.
These include initiatives to reduce environmental impact through the use of renewable energy, the implementation of energy saving technologies and by reducing waste.
CERTIFICATIONS
FOOD SAFETY
BRC – Global Standard for Food Safety
IFS – International Food Standard
EMAS = Eco-Management and Audit Scheme
JOB SECURITY – UNI EN ISO 45000
ENERGY MANAGEMENT – UNI EN ISO 50001
EXPORT AUTHORISATIONS
USA
CANADA
JAPAN
HONK KONG
OTHERS
