Zuarina PDO Parma Ham is born in Langhirano, in the heart of the Parma PDO's area of origin, where the air of the Apennine hills meets the scents of pine and chestnut woods carried by the sea breeze from Versilia. A unique microclimate that has been giving Zuarina hams an unmistakable sweetness and aroma for over 160 years.
Some products don't need elaborate introductions. One slice is enough to understand where they come from, how much care goes into them, and why they continue to conquer demanding palates for generations. Zuarina PDO Parma Ham is one of these.
Today you can receive it directly at your home, from the CLAI online shop.
Since 1860: The Historical Brand of National Interest
It all began in 1860, in Langhirano, a small town on the slopes of the Parma Apennines. Since then, Zuarina has built a reputation based on a simple principle: only the best legs, the right amount of salt, long curing times, and the experience of people who know how to transform a product into something unique.
An officially recognized journey: Zuarina is among the few Italian ham producers that can boast the title of Historical Brand of National Interest, reserved for a select number of excellent companies with at least 50 years of continuous history.
This is not a decorative recognition. It is confirmation that certain methods, certain timings, and certain choices have never been questioned.
The production process: slowness as a method
The quality of a PDO Parma Ham is built phase by phase. In Zuarina, every step follows precise timings, without forcing.
The raw material
Zuarina exclusively processes hind legs of heavy pigs born and raised in the Po Valley, a large part of which is supplied directly by CLAI chain members. Each leg is individually examined by expert operators for shape, yield, and absence of defects. Starting with good raw material is not an option: it is the point on which everything else depends.
Salting
The salt comes directly from salt pans. Zuarina selects the grain sizes based on the type of process, which is done both by hand and by machine. It is the only ingredient added to selected Italian meat. No preservatives, no additives. The small amount of salt used requires more time to spread and stabilize, but it is precisely this choice that maintains the product's characteristic sweetness.
Pre-resting in cold storage
About 4 weeks after salting, the hams enter pre-resting cells for slow and controlled drying. Approximately 120 days pass from entering the cell until the end of this phase, well beyond what is required by the Parma PDO Consortium. A phase that Zuarina considers essential for the final quality, and which few others in the sector apply for this duration.
Greasing (Sugnatura)
During the long maturation, the exposed part of the leg is covered strictly by hand with "sugna", a mixture that seals the meat, preserves its softness, and retains moisture precisely. Each leg is then subjected to an olfactory examination with a horse bone needle, to check the deeper aromas. This is a control that cannot be automated.
Boneless
It is performed by Zuarina master charcutiers within the Langhirano factory. Unlike other producers who use metal staples, Zuarina uses only strings, with a more accurate finish. In the "addobbo" format, the rind is not overlapped: an attention that the customer directly perceives at the time of purchase.
The total curing period exceeds 18 months, with peaks up to 20 months. The result is a soft texture, a uniform pink color, and an aromatic profile that needs no special effects: it speaks for itself.
How to buy online: guaranteed quality, secure shipping
Receiving Zuarina PDO Parma Ham at home from the CLAI online shop is a simple operation, with the same quality guarantees as the product. Here's why it's worth it:
- Professional preparation: every order is prepared in the factory by specialized personnel, in hygienic packaging suitable for transporting fresh products.
- Refrigerated shipping: delivery takes place in refrigerated boxes when necessary, designed to preserve the cold chain during transport.
- Reliable delivery times: average delivery times are 48 working hours; in some areas or on weekends, it can take up to a maximum of 5 days.
- Full tracking: tracking is available to follow the shipment at every stage.
- Transparent customer service: in case of problems, CLAI customer service responds professionally. If something does not meet expectations, the return service is clear and protected.
How to store it after opening
Once you receive the ham, a few simple steps are enough to maintain its fragrance and softness over time.
Whole with bone
Cool and dry environment, below 20°C, away from heat and direct light. The cut part should be covered with a clean cloth or food film. A ham stand or a cool cellar are ideal.
Boneless and vacuum-packed
Refrigerator between 2°C and 7°C. After opening, consume within 7-10 days, wrapping the ham in food paper between uses.
Pre-sliced
Refrigerator, consume within 3-4 days of opening. To fully appreciate its sweetness and aroma, remove from the fridge at least 10-15 minutes before serving. If you have a slicer at home, slice it at the time of consumption: the scent of freshly sliced Zuarina is part of the experience.
Freezing
PDO Parma Ham should never be frozen. It would irreversibly compromise its texture and aromatic profile.
Order Zuarina PDO Parma Ham from the CLAI online shop. From the heart of Langhirano to your table, with the history and care of a brand that since 1860 has not changed what truly matters.
Buy now and bring home the authentic taste of true PDO Parma
