Cooked Ham Ferrarini

High Quality Cooked Ham

Secret recipe

An exclusive infusion of spices and aromatic herbs.

Unmistakeable fragrance

You can pick out its fragrance among many others.

"Eccellenza 5 spilli"

Big Storico Cooked Ham awarded by the Salumi d'Italia Guide 2025. Find out more

Allergen free

Without added polyphosphates, gluten-free, without milk proteins and lactose-free.

Natural
cooked ham...

Excellence, since 1956

Ferrarini Big Storico Cooked Ham was awarded “Eccellenza 5 spilli“, the highest recognition awarded by The Salumi d’Italia Guide 2025, the historic italian guide entirely dedicated to the delicatessen sector.
Find out more👉click here

How we make
our cooked ham

Arrival and selection of raw material

Deboning and trimming

Raw material storage room

Brine injection

Tumbling

Moulding

Cooking

Cooling

Pasteurization

Demoulding

Packaging

Shipping

Frequently Asked Questions about
Cooked Ham

Does Ferrarini cooked ham have no added polyphosphates?

Ferrarini cooked ham was the first cooked ham on the market to have no added polyphosphates. A real revolution!

Does Ferrarini cooked ham contain lactose?

Ferrarini Cooked Ham does not contain lactose or milk proteins. Contrary to what many people still believe, it is not cooked in milk but in steam ovens.

Are cooked hams all the same?

Italian Law divides Cooked Hams into three clearly distinct quality categories, based on the ratio between the percentage of water and the percentage of lean meat (proteins): High Quality Cooked Ham, Select Cooked Ham and Cooked Ham. High Quality Cooked Ham is the type in which the ratio of water to lean meat comes closest to that of the fresh pork thigh; this means that practically all the water added with the brine is removed during cooking.

Where does the meat used to make Ferrarini cooked ham come from?

The meats that we use for the production of our deli meats come both from animals born, raised and slaughtered in Italy and from animals born, raised and slaughtered in other EU countries. The use of meats from other countries is due to the fact that Italy is not self-sufficient in the production of pork meat (we import about 40% of our requirements). In particular, almost all the pork legs obtained from pigs born, raised and slaughtered in Italy are destined to the production of PDO dry-cured hams (Parma, San Daniele, etc.). Genetics, husbandry techniques, health management, feeds, and abattoir weight largely follow the same guidelines throughout Europe, which contributes to the standardization of the quality and hygiene safety of the meats used for the production of deli meats. In particular, the hygienic safety of the meats is guaranteed by checks that are carried out by the health authorities at the abattoir (National Residue Plan) and are harmonized and applied uniformly in all EU nations.

What is the monosodium glutamate contained in some cooked hams?

Glutamate is the sodium salt of glutamic acid, an amino acid that occurs naturally in all almost all foods and particularly in those with a high protein content, such as meat, fish, cheeses and many vegetables. In the production of deli meats, monosodium glutamate is used as an additive to stimulate the tongue receptors, increasing the perception of the “meaty taste”, which is considered the fifth taste and called “umami”. On the label it is listed with the wording “flavour enhancer: monosodium glutamate (EEC No.: E621). Monosodium glutamate is of plant origin and is obtained from the bacterial fermentation of either sugar beet or sugar cane.

Can cooked ham be eaten during pregnancy?

Consumption of cooked ham, as of other cooked deli meats such as mortadella, cotechino and zampone, poses no risk of contracting toxoplasmosis, due to its production process. It is also one of the products whose salt and fat content has been significantly reduced over the past 20 years. During breastfeeding, continuous production of milk requires an increased supply of nutrients: milk, the only source of sustenance for infants, must provide all the energy, proteins, carbohydrates, lipids and micronutrients needed for them to grow and be healthy. The new mother will need the same nutrients recommended during pregnancy, with even greater emphasis on the daily intake of proteins, minerals and vitamins, in addition to plenty of water. In order to meet these increased needs during pregnancy and while breastfeeding, the diet needs to be rich and varied: olive oil as a condiment (oleic acid is crucial for the development of the nervous system), fish, vegetables, milk and dairy products, legumes, and carefully washed fruit and vegetables. Especially during pregnancy, vegetable hygiene practices and consumption of well-cooked meat can reduce the risk of transmitting pathogens that can have serious consequences for the foetus. Thanks to their protein content and lipid composition, with (monounsaturated) oleic acid being predominant among the fatty acids, and to their vitamins and mineral salts, which are essential for growth and for maintaining good health, deli meats such as cooked ham can provide a pleasant nutritional contribution during pregnancy and breastfeeding, when energy requirements are higher. Source: Italian Deli Meats: new values, new value. – Update on the nutritional data and role of Italian deli meats in the modern diet. – ISIT, IVSI, INRAN, SSICA Ed.Sprim – December 2011