Find out why Prosciutto ham from Parma is included in Top-50 world’s best foods and check the best Prosciutto factories to visit. Northern Italy, renowned for its rich culinary traditions, is home of the finest prosciutto ham in the world. The production of this delicate cured ham, particularly in regions like Parma and San Daniele, is a testament to the Italian dedication to craftsmanship and quality.
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The famous CNN Traveller’s ranking of the “World’s best foods” includes Prosciutto di Parma at the 31st place, and there is a reason for that.
The Craft of Prosciutto Ham Production
Prosciutto, derived from the Italian word “prosciugare“, meaning “to dry” is made from the hind leg of a pig. The process begins with selecting pigs raised under strict conditions, known for their high-quality meat, particularly the Large White, Landrace, and Duroc breeds. These breeds are favored for their ability to produce meat with the right balance of muscle and fat, which is necessary for the curing process.
First of all, prosciutto ham is 100% natural, made with only two ingredients – pork and sea salt. It is free of nitrites and nitrates with a very low fat content ham.
In Italy, particularly for the production of Prosciutto di Parma and Prosciutto di San Daniele, the pigs must adhere to strict breeding and raising regulations. They are typically raised on a strict diet that includes grains, cereals, and whey (often from the production of Parmigiano Reggiano cheese). This diet contributes to the unique flavor and texture of the meat.
The pigs must be at least nine months old and weigh around 160 kg (about 350 pounds) at the time of slaughter. This ensures that the legs are large enough to produce prosciutto with the necessary amount of fat, which is crucial for the curing process and the development of the ham’s characteristic flavor.
After the legs are carefully trimmed, they are rubbed with sea salt, which draws out moisture and enhances the flavor. The legs are then left to rest in a cool, controlled environment for 80 days to allow the salt to penetrate deeply.
One of the defining features of prosciutto ham production is the lengthy aging process. Depending on the region and the desired flavor profile, prosciutto ham can age from 12 months to over 36 months. During this time, the meat undergoes changes, developing its characteristic sweet, nutty flavor and melt-in-the-mouth texture. The longer the aging, the richer and more complex the flavor becomes.
After 12 months, quality test will take place to check the ham in five specific places to determine if the product is truly Parma ham quality. If it passes the test, the word ”PARMA” in a five-point crown will be imprinted on the ham, under the supervision of an official representitive from the monitoring regional office.
The Unforgettable Parma Ham Tour to the Prosciutto Ham Production Farm
While Prosciutto di San Daniele production is remotely located in Friuli Venezia Giulia region (near the border with Slovenia), Prosciutto di Parma is produced in near Parma, which can be easily reached from Milan or Florence with a 75-min drive.
Visiting Prosciutto ham production farm is an unforgettable experience for travelers of all ages and a fantastic family activity that will allow children to understand better how artisan products are carefully produced with passion.
Once arrived in the factory, visitors will be introduced firstly to the important history of the region and the history of prosciutto trademark development worldwide.
Afterwards, the factory guide will explain to you the particular characteristics of the territory, of the pig breeds used from ancient times to today that created the highest quality ham.
Moving to the production technique, you will learn in detail how salt is used for the preservation of the prosciutto and how production techniques have evolved with time to bring out the finest products with remarkable delicacy. The most fascinating part of the trip is undoubtedly the visit to the aging rooms, a display of a thousand hams with strict control of temperature and humidity to ensure the highest quality. Visitors will be required to wear protective clothes to protect this perfect aging environment!
At the end of the visit, all participants will have the opportunity to taste the prosciutto ham produced and stored within the aging room during the trip, together with other signature products of the region such as Parmigiano aged cheese and balsamic vinegar.
The prosciutto farm visit lasts around 1-1.5 hour and it is a great destination to include in your savory discovery trip of Italian culinary excellence. Being one of the most popular day trips from Milan, we are happy to support you in organizing a personalized day trip.
With our expert understanding of the region and multiple field trips, we are bound to bring an informative, entertaining and memorable experience to all of our clients.
Top 5 Prosciutto Ham Producers to Visit
For those looking to immerse themselves in the world of prosciutto, visiting a production site is an unforgettable experience. Here are five top companies in Northern Italy that offer tours and tastings:
Prosciuttificio San Nicola. Located in Parma, this family-run establishment offers an in-depth look at the traditional methods of producing Prosciutto di Parma. Visitors can tour the aging cellars and enjoy a tasting session of their finest cuts. Location link.
La Fattoria di Parma. Also in the heart of Parma, this company prides itself on using organic farming practices. Their tours include a detailed explanation of the curing process and a chance to taste their award-winning prosciutto. Location link.
Prosciuttificio Dok Dall’Ava. Situated in San Daniele del Friuli, this producer is known for its innovative techniques while respecting tradition. The tour provides insights into the unique microclimate of the region that contributes to the distinctive flavor of Prosciutto di San Daniele. Location link.
Prosciuttificio Prolongo. Another gem in San Daniele, Prolongo offers an intimate tour where visitors can witness the entire production process, from salting to aging, followed by a generous tasting. Location link.
Antica Corte Pallavicina. Located in the province of Parma, this historic estate is renowned for its Culatello di Zibello, a rare and prized type of prosciutto. The guided tour takes you through ancient cellars where the air is thick with the aroma of aging meats, culminating in a degustation in their Michelin-starred restaurant. Location link.
Each of these producers offers a unique glimpse into the world of prosciutto ham, where time-honored traditions meet passion and expertise. Visiting these prosciutto factories is not just about tasting exceptional ham but also about understanding the deep cultural significance that prosciutto holds in Northern Italy.
If you are interested in learning more about prosciutto production, feel free to contact us to book a tour in Parma & Modena area with a pickup in Milan, Florence (this is one of the most popular day trips from Florence) or other nearby destinations, also including a visit of parmigiano cheese farm visit, balsamic vinegar factory visit or prosciutto ham factory tour.
This entertaining and informative day trip can be combined with Lamborghini Museum & Lamborghini
Factory Tour and Ferrari Museum & Ferrari Factory Tour, as well as beautiful medieval castles and a pleasant stop in one of the best outlets Fidenza Outlet Village (one of the best for a classy outlet shopping in Milan City) and much more. It may also be a convenient stop during a private transfer from Milan to Florence to Rome that we can organize for you with our professionally licensed driver in a suit a new Mercedes E-Class Sedan or Mercedes V-Class Luxury Minivan.
With our expert understanding of the region and multiple field trips, a memorable experience is guaranteed.
