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Parma Ham
From our Parma cellars
A worldwide Made-in-Italy symbol
“Secret” ingredient
A slow, painstaking and artisanal process
Unmistakeable mildness
Thanks to ideal weather conditions for a natural maturation process. Try it now
Healthy and genuine
Few fats, many mineral salts and vitamins and easily digestible proteins.
Natural product
Only 100% Italian pork meat and salt, with no preservatives or additives.
Tradition,
innovation
Our history
At Lesignano de’ Bagni, on the banks of the Parma river, opposite Langhirano, the Ferrarini Parma Ham is matured in our cellars. The careful selection of raw materials, the respect for ancient local traditions combined with patented innovations in the salting, drying and maturation stages, allows us to make a product with a unique taste, which evokes the atmosphere and tastes of days gone by.
How we produce our
Parma Ham
Frequently Asked Questions about
Parma Ham
The white dots with a chalky texture that can appear on the cut surface of hams matured for more than 17-18 months are tyrosine crystals, an amino acid found in meat. Due the effect of the natural breakdown (proteolysis) of proteins during the maturation stage, the peptides and amino acids that compose them are released. One of these amino acids, tyrosine, causes a reduction of water during maturation and as it precipitates it crystallizes, producing the so-called “tyrosine crystals”. These “chalky” dots are absolutely not harmful: on the contrary, they are a sign of quality and of the very positive effects that maturation has on aroma and flavour.
Smearing with fat softens the surface muscular layers, preventing them from drying more quickly than the inner layers, while still allowing loss of moisture. The smear is not considered an ingredient by Italian legislation; as it is an abattoir by-product, it is completely natural and does not contain any preservatives.
Smearing with fat softens the surface muscular layers, preventing them from drying more quickly than the inner layers, while still allowing loss of moisture. The smear is not considered an ingredient by Italian legislation; as it is an abattoir by-product, it is completely natural and does not contain any preservatives.
After at least twelve months, and after checks carried out by external inspectors, the ham is fire branded with the 5-pointed crown that identifies Parma Ham and guarantees absolute compliance with the traditional processing method.
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