PROSCIUTTO & CHEESE

How the famous Parma Ham is made

Prosciutto represents the true Italian soul of the aperitif. Our Parma ham is produced by the San Giacomo company, that traces its origins back to the early 1950s.
What characterizes Parma ham is its light ruby color, long aging, softness and sweet taste. The production of prosciutto is a knowledge that has been handed down from generation to generation. It all starts with trimming the pork leg by removing excess fat and rind, to obtain a round shape. Salting is the most important step because salt preserves and dries the meat. The part of the leg without the rind is then spread with lard to keep the ham soft. At the twelfth month of curing, the ham is branded: the simple ham becomes authentic Parma Ham.

Luigi Guffanti: the cheese breeder

The Guffanti family specializes in selecting and aging the finest Italian and international cheeses. Luigi Guffanti calls himself a cheese breeder because of his strong knowledge of animals and the science behind cheese production.
It all began in 1876, when Luigi began aging Gorgonzola in an abandoned silver mine in Varese. This humid environment gave excellent ripening to the cheeses, so this experience has been useful for many other products such as Parmigiano Reggiano. Guffanti is what an attentive consumer is looking for, because the company is the true abassador of the Italian dairy tradition.