ham curing
RAW MATERIAL
The fresh legs intended for further processing come exclusively from Annoni SpA.

 

The raw material intended for further processing come exclusively from Annoni SpA, and is intended for the production of Prosciutto di Parma PDO and other Italian hams.

All pigs come from breeding farms located in Northern Italy and belonging to the protected production circuit of the Consorzio del Prosciutto di Parma and the Consorzio del Prosciutto di San Daniele (Emilia Romagna, Veneto, Lombardy, Piedmont).

Compliance with the procedural guideline establishing precise rules in terms of animal welfare, nutrition and traceability is guaranteed by an independent inspection body which performs scrupulous checks along the entire production chain.

HAM CURING

Natural curing – made of patience and specific gestures handed down from generation to generation – is one of the main factors that affect the quality and safety of the finished product.
Salt is the only preservative used: once the legs have been salted properly, they are left to rest in cold storage for a short time before aging.

The curing process is divided into four phases:

  • Larding (Sugnatura): the ham is covered by hand with a special mixture of lard, salt and pepper called “sugna”. This process softens the superficial muscle layers, preventing them from drying too rapidly.
  • Transfer to the cellar, after seven months: temperature and humidity create ideal locations for the hams undergoing the chemical transformation which will determine their organoleptic properties.
  • Duration: the curing process goes from a minimum of ten/twelve days up to a maximum of two/three years.
  • Quality check: the qualitative survey is performed using a horse-bone needle which retains the scent of the muscular mass in which it is inserted.
  • Branding and attribution of relevant certifications.
Main and additional processes

Heavy pork legs.

Main processes: Italian hams (protected production).

Additional processes: Culatello, Fiocchetto, culatte and Italian hams.

Global aspect: healthy, without wounds or bruises.

  • Pork legs – no foot
  • Pork legs – with foot
  • Pork shank
  • Culatello
  • Fiocchetto
PRODUCTION FACILITIES
The Annoni Group has three ham curing plants with a combined capacity of about 600,000 hams per year:
  • Collecchio – 1960, 6.000m2
  • Sala Baganza – 1997, 10.000m2
  • Castellaro di Sala Baganza – 2002, 6.000m2
RAW MATERIAL
The fresh legs intended for further processing come exclusively from Annoni SpA.

The raw material intended for further processing come exclusively from Annoni SpA, and is intended for the production of Prosciutto di Parma PDO and other Italian hams.

All pigs come from breeding farms located in Northern Italy and belonging to the protected production circuit of the Consorzio del Prosciutto di Parma and the Consorzio del Prosciutto di San Daniele (Emilia Romagna, Veneto, Lombardy, Piedmont).

Compliance with the procedural guideline establishing precise rules in terms of animal welfare, nutrition and traceability is guaranteed by an independent inspection body which performs scrupulous checks along the entire production chain.

HAM CURING

Natural curing – made of patience and specific gestures handed down from generation to generation – is one of the main factors that affect the quality and safety of the finished product.
Salt is the only preservative used: once the legs have been salted properly, they are left to rest in cold storage for a short time before aging.

The curing process is divided into four phases:

  • Larding (Sugnatura): the ham is covered by hand with a special mixture of lard, salt and pepper called “sugna”. This process softens the superficial muscle layers, preventing them from drying too rapidly.
  • Transfer to the cellar, after seven months: temperature and humidity create ideal locations for the hams undergoing the chemical transformation which will determine their organoleptic properties.
  • Duration: the curing process goes from a minimum of ten/twelve days up to a maximum of two/three years.
  • Quality check: the qualitative survey is performed using a horse-bone needle which retains the scent of the muscular mass in which it is inserted.
  • Branding and attribution of relevant certifications.
Main and additional processes

Heavy pork legs.

Main processes: Italian hams (protected production).

Additional processes: Culatello, Fiocchetto, culatte and Italian hams.

Global aspect: healthy, without wounds or bruises.

  • Pork legs – no foot
  • Pork legs – with foot
  • Pork shank
  • Culatello
  • Fiocchetto