Prosciutto, a cherished Italian delicacy, is a type of dry-cured ham renowned for its rich flavor, delicate

texture, and meticulous production process. Its creation involves a time-honored method that requires
expertise, patience, and adherence to traditional techniques passed down through generations.

The fabrication of prosciutto begins with the selection of high-quality pork legs, usually sourced from
specific heritage pig breeds known for their superior flavor and fat content. The process commences
with the careful trimming of excess fat and skin from the pork legs to achieve the desired shape and
expose the meat.

Following this, the meat is generously coated with a mixture of sea salt, applied meticulously to draw out
moisture from the meat and aid in the curing process. This phase, known as salting or dry curing, is
crucial as it preserves the ham, intensifies its flavors, and prevents spoilage. The salted meat is then left
to rest in a controlled environment where it undergoes a slow curing process, lasting several weeks to
months. During this time, the ham develops its distinct flavor profile and undergoes gradual dehydration.

After the initial curing period, the ham is rinsed to remove excess salt and undergoes a second phase of
aging or drying. This stage is where the prosciutto gains its characteristic aroma and complex flavors. The
hams are hung in well-ventilated, temperature-controlled rooms, typically for an extended period
ranging from months to years. During this time, natural molds form on the surface of the ham,
contributing to its unique flavor profile and protecting it from spoilage.

Throughout the aging process, skilled artisans regularly monitor and adjust the temperature and
humidity levels, ensuring the optimal conditions for the ham to mature. The duration of aging
determines the final flavor, texture, and quality of the prosciutto.

The prosciutto industry is characterized by a few leading market players who have mastered the art of
producing high-quality, authentic prosciutto. Among them, renowned Italian companies like Parma and
San Daniele are highly esteemed for their adherence to traditional methods, stringent quality standards,
and geographical indications that ensure the authenticity and origin of their prosciutto.

Parma ham, known as Prosciutto di Parma, hails from the Parma region in Italy and is protected by strict
production regulations that specify the breed of pigs, their diet, and the curing process. Similarly, San
Daniele prosciutto, or Prosciutto di San Daniele, originates from the Friuli-Venezia Giulia region and
follows precise guidelines governing its production, including the use of specific pig breeds and natural
aging methods.
These market players have established themselves as industry leaders due to their commitment to
preserving centuries-old traditions, maintaining exceptional quality standards, and safeguarding the
authenticity of their products. Their prosciutto products are highly sought after globally, symbolizing the
pinnacle of craftsmanship and excellence in the world of cured meats.