Prosciuttificio del Sole is located within Parco dei Cento Laghi, set against the backdrop of the Tuscan-Emilian Apennines forest, 28 miles from the sea of the Gulf of La Spezia.
As first attested to by the Consortium, the sea wind is an invisible but indispensable element in the success of the best Parma prosciutto, yesterday and today - and that is why Parma Ham is produced exclusively in the the territory of Parma South rather than the North, facing the sea, damp and also ideal for other local cold cuts specialties. The breeze of this marine wind, so valuable in the curing of the products, comes straight to the walls of the facility.
In this regard, the ham factory was specifically designed transversally to the valley of the river Parma to benefit from the transit of the morning and evening breezes that keep the facility constantly ventilated.
The combination of geographic location and structural orientation provides Prosciuttificio del Sole with a unique climate. To make best use of the special contribution of the climate, the facility is equipped with enthalpic technology to directly exploit the natural air, accounting for its transitory characteristics, in a fully automatic way. When determined by the ham factory weather station, the intake of treated air ceases, in favor of the ambient air that surrounds the plant.