Cured Ham

Made from the pig’s haunch, which is used as a whole body part, only a proportion of the fat is cut and rind trimmed in cured ham production.

In Italian, “cured ham” or “raw ham” translates to Prosciutto Crudo and refers to traditional dry-ham hams that originate from Italy.

Cured ham is known for its excellent quality in the regions of Friuli, Emilia-Romagna, Marche and Tuscany. Parma, San Daniele, Carpegna and Tuscan PDO hams are the leading products.

The production process sees each ham checked and selected based on their shape and anatomy when they reach the plant. Salt is then added, before the ham is left to rest in humid cells for an average of 15 days. They then may be salted again and left for a further period of time.

Once this is complete the excess salt is eliminated, the curing phase begins and the ham is bound and hung up. The curing process follows an alternating rhythm of the seasons, first cold then hot. The uncovered muscular part is covered with a lard mixture with added salt, spices and sometimes rice flour. This softens the layers on the surface and prevents the meat from drying out too fast. The PDO hams are then fire-branded once their suitability has been confirmed by production managers and the consortium.