{"id":19854,"date":"2018-05-22T12:29:45","date_gmt":"2018-05-22T10:29:45","guid":{"rendered":"https:\/\/ermesfontana.it\/?page_id=19854"},"modified":"2024-01-24T15:53:14","modified_gmt":"2024-01-24T14:53:14","slug":"home-2","status":"publish","type":"page","link":"https:\/\/ermesfontana.it\/en\/home-2\/","title":{"rendered":"Home"},"content":{"rendered":"

All Fontana quality<\/h2>\n<\/div>
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Hams<\/span><\/h2>\n

Selected natural ingredients, the pure breeze of the valley and, not less important, time: the “Ham with the Ribbon”.<\/span><\/h3>\n<\/div>
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discover<\/span><\/a><\/div>
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Charcuterie<\/h2>\n

The typical specialties of Parmesan gastronomy and all the best cold cuts of the Italian tradition.<\/span><\/h3>\n<\/div>
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discover<\/span><\/a><\/div>
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Ready to taste<\/h2>\n<\/div>
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Cooked hams and Mortadella<\/h2>\n

Rich in taste and light. They are our Cooked hams \u201cwith the Ribbon\u201d, produced with the best meats.<\/span><\/h3>\n<\/div>
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discover<\/span><\/a><\/div>
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Pre-sliced & Co.<\/span><\/h2>\n

Many sizes and every kind of packaging, for modern distribution, specialized gastronomy and retail.<\/span><\/h3>\n<\/div>
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Ancient habits and traditions, quality and safety<\/h2>\n<\/div>
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Arrival and selection of raw materials<\/h2><\/div><\/div>
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ONLY SELECTED MEATS<\/strong>
\nThe secret of PDO Parma Ham begins with a careful selection of pigs, born and raised in authorized breeding farms that are located in 10 central and northern Italian regions.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"produzione<\/div>

Delivery and Trimming<\/h2><\/div><\/div>
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DELIVERY AND TRIMMING<\/strong>
\nWhen pork thighs get delivered to the production plant, they undergo strict controls and a first trimming, in order to give PDO Parma Ham the typical round shape.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"produzione<\/div>

First salting<\/h2><\/div><\/div>
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FIRST SALTING<\/strong>
\nSalting is a fundamental part of the curing process: the \u201csalt master” adds only the exact amount of salt needed to store the product and start the drying process. Thighs then rest in cold storage for a week.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"produzione<\/div>

Second salting<\/h2><\/div><\/div>
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SECOND SALTING<\/strong>
\nAfter one week, thighs are washed and covered with new salt. After, they are transferred to a new cold storage, called \u201csecond salting\u201d, and stay there for approximately two weeks.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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Discover the other production phases.<\/span><\/a><\/div>
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Recipes<\/h2>\n<\/div>