PROSCIUTTO DI PARMA FROM THE CAPANNA FAMILY

The Capanna family began producing ham in 1930, following the tradition of the Parma region, the birthplace of Prosciutto di Parma PDO. Pork leg, sea salt, time, territory, passion, and tradition are the ingredients of a superior quality ham. From a careful selection of the heaviest pork legs, the meat is matured for a long time to achieve the highest and most traditional expression of sweetness, aroma, and flavour.

The history of Prosciutto di Parma PDO

The centuries-old tradition of cured meats was established as an autonomous activity at the end of the Middle Ages by the Guild of Lardaroli, which emerged from the more powerful Butchers' Guild. But the fame of Parma Ham has its roots even in Roman times. Varro recalls in De Re Rustica how Parma, then located in the heart of Cisalpine Gaul, was famous for the work of its inhabitants, who raised pigs and were particularly skilled in producing cured hams. Cato himself described the production technology, essentially identical to today's, as early as the 2nd century BC in his De Agri Coltura.

The name Prosciutto di Parma is attributed to the area of origin of the animals combined with the inimitable microclimatic and environmental conditions of a limited and mountainous area of the province of Parma, due to the action of the air coming from the Versilia sea which, enriched by the scent of chestnut trees, gives Parma hams their unique and unmistakable sweetness. In 1963, the Prosciutto di Parma Consortium was created, later entrusted by the Italian State with supervising production and ensuring its compliance with regulations, which is attested by the famous crown mark on the skin of the legs.