San Nicola Prosciuttificio del Sole S.p.A.

Before being admitted to the San Nicola processing phase, all the hams are carefully controlled by the production manager. As well as going through a subjective control of colour, fat consistency and softness of the muscular part, the hams are subject to severe objective tests: external and internal temperature of the ham, and the pH of the meat. As well as these on-the-spot assessments, the fresh legs are periodically subjected to laboratory analysis. All this is done to fully safeguard our customers. Many people say it's easier to become a customer of San Nicola than a supplier.

The carefully selected legs are sent to the salting department where, with the aid of modern technologies, they are divided by weight and then branded with the Parma Ham seal that indicates the month during which processing was begun. To safeguard our customers to the most, we indicate the date (day, month and year) on which processing begun.

After about six months of processing (salting), all the hams are checked and then larded. Larding comprises covering the muscular part of the pig legs, thinner as a result of the dehydration process, with a mixture of pork fat and black pepper, all previously sterilised at 76°C.

After larding, and for a period ranging from six to ten months, depending on customer requirements, the ham remains in large rooms full of windows. It is through these windows, protected from insects and birds, that the marvellous and inimitable air of the Upper Parma valley filters, it is here that the briny air is blended with the fragrances of the Apennine forest, it is here, or better, only here, that the bouquet of fragrances and aromas that characterise SAN NICOLA Ham, a product requested and appreciated all over the world, from Vancouver to Toronto and New York is formed. The reason why the world has chosen it is simply due to its constant high quality. Not by chance are all the hams carefully controlled by means of the drawing operation before being branded with the ducal crown above the PARMA logo; only the best hams will be sold under the SAN NICOLA brand.