The strong link between Prosciutto di Modena DOP and its native land

Prosciutto di Modena DOP owes its characteristics to the high quality of the meat and the exceptional microclimatic conditions of the production area: mainly hilly, with little rainfall and constant breezes. The production area of Prosciutto di Modena DOP includes the hilly territory of 34 municipalities in the provinces of Modena, Bologna and Reggio Emilia, in the Emilia-Romagna region.

The Modena Ham Consortium was formed voluntarily on October 6, 1961; the intense activity of the producers and the undisputed quality of the product have allowed the coveted recognition, at the European level, of the Protected Designation of Origin (DOP).

Immediately after slaughter, the fresh legs are refrigerated until the meat reaches a temperature of around 0 ° C. To make the ham acquire its characteristic “pear” shape, excess fat is eliminated. The salting operations are repeated twice (first and second salt), after which the hams are left to rest for at least 60 days. After the resting phase, the thighs are washed and dried before being sent for seasoning, which lasts up to 14 months.

Prosciutto di Modena DOP pairs amazingly with bread, breadsticks, or the classic crescentina or tigella in the Modena tradition, combined with other cold cuts and soft cheeses. It is excellent combined with the classic melon, but also with kiwi or figs. Prosciutto di Modena DOP also appears in numerous dishes: inside the filling of fresh pasta or to accompany and flavour white meats. It goes well with both white and red wines of medium structure.