Prosciutto ham of Modena

A little history
Dressed pork has for centuries had a place of honour in the Emilia cuisine. The "Art of the Larders and Sausage makers" dates back to 1547 when this institution was set up to work and sell dressed pork in the form of sausages, salamis and cotechino sausages to be boiled.
The "Prosciutto di Modena" designation of origin is legally protected at the national level by Italian law no. 11 dated January 12, 1990 "Protected designation of origin of Prosciutto di Modena, limitation of the production areas and product characteristics".
The national regulation has been superseded by European Community regulations. With EEC regulation 2081/92 the typical products of some member countries were registered at the European level and area associated with a system of protection.
The Prosciutto di Modena has also received P.D.O. (protected designation origin) recognition.

For the Prosciutto di Modena the pork must be white race, sows and boars cannot be used. They are butchered under optimal sanitary conditions and bled according to the best production techniques and not before they are nine months old.
The fresh thighs must have the femur, tibia and knee-cap and the first row of tarsus bones which serve as base. After aging they must weight not less than 7 kg.
The thigh is shaped by removing some of the excess meat, fat and skin surrounding the prosciutto, the part between the femur and the first tarsus, giving the prosciutto its characteristic pear shape. Now it is ready for salt curing. This is performed dry with the application of sodium chloride and lasts an average of 20 days. Then the prosciutto is set aside for 2 or 3 months. At the end of this period the prosciuttos, washed and dried, are transferred to the ventilated, aerated areas. This constitutes the onset of the aging period during which the prosciuttos ripen for approximately 12 months. The overall duration of the work process, which varies somewhat depending on the size of the ham, is generally at least one year.
As is the case for other protected prosciuttos, the pigs, whose fresh thighs are to be used in the production of Prosciutto di Modena are branded (tattooing the thigh) from the very first days after birth. All subsequent stages, including butchering, are certified with the addition of other identifying marks and special certifications.

Consortium for prosciutto ham of Modena
Adress: Viale Corassori, 72 - 41100 Modena (MO)
Region: Eemilia Romagna (Italy)
Telephone: 059/343464 - Fax: 059/340543

The visits to the prosciutto ham factories are arranged by contacting the company directly.

- Nini Gianfranco srl, via Sicilia, 61- 41056 Savignano sul Panaro Mo Tel. 059/730103