Fontana Ermes

Fontana Ermes: an important name in the important history of the production of charcuterie in Parma

Presentation

Fontana Ermes S.p.A. was founded at the end of the 50s by Ermes Fontana and is one of the producers of PDO Parma Ham that can boast a longer and more prestigious tradition. Located in the heart of the Baganza Valley, over the years it has been able to blend the ancient and irreplaceable human art with the most modern technology. Continuing the family tradition, since he was a child, Mr Fontana Ermes used to go with his father during winter season to kill pigs raised in the farms of each family. That was a big responsability due to the high value of pork meat, which was fundamental for peasant families’ diet throughout the year. For this reason, those who carried out this job with competence and ability were respected and appreciated. Starting the production was just the natural outcome of that job. Mr Fontana Ermes began his business in 1959 with the salting of 17 fresh thighs: from them, he produced hams and found the buyer even before they were cured. That was the result of the respect people had for his job.

Located on an area of about 30,000 square meters, it has a production capacity of over 6 million kilograms of processed meat annually, in several production departments. It produces about 400,000 hams each year and has a turnover of about 50,000,000 euro. Fontana Ermes S.p.A has been for several years an active protagonist in many markets: Italian, European, North American (USA and Canada), South American, Asian and Japanese. It has now an export quota consolidated over time of about 55% of the total turnover.

Recipes

Apples and lard pizza

Pour the flour and a pinch of salt in a bowl and mix, adding oil and water until you obtain a homogeneous dough.

Spread out the dough on a layer of baking paper with a rolling pin, giving a round shape of approximately 1 cm.

Stuff with thin slices of mozzarella cheese, lard and apple. Fold the edges inwards and decorate them using the tines of a fork.

Sprinkle with fresh rosemary and extra virgin olive oil.

Cook for 20 minutes in a preheated 200 degrees convection oven.

Meatballs of bread and Mortadella

In a bowl of milk soak the bread into pieces, drain it and add it into the electric mixer with the slices of Mortadella together, olives, parsley, a whole egg and Parmigiano Reggiano. Mix everything.

From the dough, form round-shaped meatballs. In a separate dish put the breadcrumbs and roll the mortadella meatballs. Then place the meatballs on a baking tray lined with baking paper, on which you have previously poured seed oil.

Bake for 25 minutes at 180 degrees.

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