\n
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](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Ricevimento-e-Rifilatura.jpg\")
<\/div>
Delivery and Trimming<\/h2><\/div><\/div>\n
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](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Prima-salatura.jpg\")
<\/div>
First salting<\/h2><\/div><\/div>\n
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](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Seconda-salatura.jpg\")
<\/div>
Second salting<\/h2><\/div><\/div>\n
SECOND SALTING<\/strong>
\nAfter one week, thighs are washed and covered with new salt 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>![\"produzione](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Riposo.jpg\")
<\/div>
Resting<\/h2><\/div><\/div>\n
RESTING<\/strong>
\nOnce the remaining salt is washed away, thighs rest for approximately 120 days in a specific cold storage. In this phase, thighs must breathe, without becoming too damp or dry.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"\"](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Lavaggio.jpg\")
<\/div>
Washing<\/h2><\/div><\/div>\n
WASHING<\/strong>
\nBefore entering the drying cells, each ham is washed with warm water and left to dry for a few days. This operation determines the transition from the refrigerated phase to the phase at room temperature.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"produzione](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Prestagionatura.jpg\")
<\/div>
Initial curing<\/h2><\/div><\/div>\n
INITIAL CURING<\/strong>
\nAfter they\u2019ve been washed, hams start their long curing. In the initial curing, the product undergoes a gradual and constant drying, waiting for the greasing phase.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"produzione](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Sugnatura.jpg\")
<\/div>
Greasing<\/h2><\/div><\/div>\n
GREASING<\/strong>
\nThe superficial lean meat is spread with \u201csugna\u201d, a greasing paste prepared with pork fat, rice flour, salt and pepper, which keeps the meat soft. Greasing is the final step before hams are moved to the curing cellars of the factory.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"\"](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Stagionatura.jpg\")
<\/div>
Final curing<\/h2><\/div><\/div>\n
FINAL CURING<\/strong>
\nAlong the valley of the Baganza river, the Marino wind comes from the sea through the Apennines and is channelled into the cellars of the plant. This sweet breeze is what gives our Ham its unmistakable scent and taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"\"](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Marchiatura.jpg\")
<\/div>
Fire-branding<\/h2><\/div><\/div>\n
FIRE-BRANDING<\/strong>
\nBy law, PDO Parma Ham must be cured for at least 12 months, before being fire-branded with the Ducal Crown under the control of the Istituto Parma Qualit\u00e0 (Parma quality institute) inspectors.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"\"](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Puntatura.jpg\")
<\/div>
Piercing<\/h2><\/div><\/div>\n
PIERCING<\/strong>
\nA special horse-bone needle is used by qualified personnel to control hams\u2019 quality. The horse-bone needle is very porous and allows to immediately absorb and detain the aroma.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"\"](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Disossatura.jpg\")
<\/div>
Deboning<\/h2><\/div><\/div>\n
DEBONING<\/strong>
\nThe Fontana family decided to keep every product and every production phase within the same production plant, in order for the Management team to directly control everything.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"produzione](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/Pre-affettamento.jpg\")
<\/div>
Pre-slicing<\/h2><\/div><\/div>\n
PRE-SLICING<\/strong>
\nThe deboning department and the 4 clean rooms, which constitute a total of 9 slicing lines, are equipped with the most advanced technologies to provide maximum hygiene, safety and the best presentation of the products.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":18993,"parent":20143,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-19874","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n
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![\"produzione](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/stabilimento-particolare.jpg\" "\\"stabilimento")
<\/span><\/div>![\"produzione](\"https:\/\/ermesfontana.it\/wp-content\/uploads\/salatura.jpg\" "\\"salatura\\"")
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