Modena Ham joined the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
The area of ​​production of Prosciutto di Modena PDO corresponds to the range of hills and valleys that develop around the basin gold-catchment of the river Panaro and that starting from the foothills does not exceed 900 meters above sea level, also including the provinces of Bologna and Reggio Emilia. The concentration of manufacturing of Prosciutto di Modena PDO in a well defined is not random. It is a production that has its roots in history: discoveries made trace the ham processing in these areas already at the time of the Etruscans.
Prosciutto di Modena PDO is obtained exclusively from the thighs of pigs born and raised in Italy according to the strict requirements of the Production Regulations.
Processing of Modena Ham PDO starts with trimming the fresh leg, through the removal of excess fat and part of the rind: the ham has thus acquired its characteristic pear shape and is ready to move to the phase of salting . Salting operations are repeated twice for a total period of 20 days (first and second salt); after which the thighs salted are placed at rest in special rooms at controlled temperature and humidity for about 70 days.
At the end of the resting phase, the legs are washed and dried; then follows the actual curing phase, during which it is carried out the “smearing” or plastering, which consists in covering the portion of the ham is not protected from the rind with a mixture of fat, salt, flour and spices. The total duration of the aging is at least 14 months.


Lascia un commento

Il tuo indirizzo email non sarà pubblicato.