Zuarina Raw Hams from Parma

Discover Zuarina's Prosciutto Crudo di Parma, a historic company from Langhirano renowned for its tradition and craftsmanship. Made with selected meats and carefully aged, Zuarina's Prosciutto di Parma, whole and boneless, offers an authentic and unmistakable flavor.

Parma ham

Prosciutto di Parma, whose name comes from the Latin "perexsuctum" (which literally means "dried"), is a healthy, genuine, and high-quality product.

No preservatives or additives are used, resulting in a flavorful and completely natural ham.

In addition to the pork leg and sea salt, two other fundamental elements intervene in its preparation: the weather and the wind of the fragrant Parma hills, characterized by a dry and gentle breeze.

This territory, located in a very restricted area of the province of Parma, provides the ideal climatic conditions for natural curing, giving Parma Ham its unmistakable sweetness and flavor.

As a PDO product, Parma Ham undergoes a rigorous production process, culminating in a thorough examination and the affixing of the ducal crown, which is branded. This distinctive symbol assures consumers of the excellence and absolute authenticity of the product.

For more information, visit the official website of the Parma Consortium: www.prosciuttodiparma.com

The cost of a whole raw ham can vary greatly depending on quality, seasoning and brand. The price of PDO Parma ham is determined by several factors:

  • PDO certification: the Protected Designation of Origin (PDO) guarantees that Parma ham is produced according to strict quality and geographical origin regulations. This certification process adds value to the product.
  • Quality and tradition: prosciutto di Parma is known for its high quality and the traditional production methods that are followed. This includes long curing and the exclusive use of natural ingredients, such as sea salt.
  • Seasoning: PDO Parma ham is often aged for longer periods than other hams, as evidenced by variants aged for 24 or 36 months. The long aging contributes to a richer, more complex flavor.

Zuarina raw ham can be purchased online from €18.95 per kg *.

Take advantage of the many promotions to buy it at an even better price.

* Price indicates value per kg, but the product it refers to can only be purchased whole.

Here is the complete production process of Prosciutto di Parma PDO, broken down into its main stages:

  1. Isolation: Pigs for Parma Ham production are raised exclusively in 11 Italian regions. They must belong to specific genetic types and meet strict requirements, such as being over 9 months old and having a carcass weight between 110.1 kg and 168.0 kg. These pigs are certified through documentation and a tattoo affixed by the breeder.
  2. Cooling: Fresh thighs are refrigerated for 24 hours in special chambers. This cooling allows the meat to firm up, facilitating subsequent processing steps.
  3. Trimming: At this stage, the leg is trimmed to take on the characteristic "chicken leg" shape. Some of the fat and rind is removed for aesthetic reasons and to prepare the thigh for salting. Legs with imperfections are discarded.
  4. Salting: Salting is done with sea salt, without the use of preservatives or additives. The thighs are treated with wet and dry salt and then placed in cold storage. After an initial treatment, the residual salt is removed and the thighs are salted again.
  5. Resting: After salting, the legs are placed in resting cells with controlled temperature and humidity conditions. This allows the salt to penetrate the meat evenly, ensuring proper preservation.
  6. Washing and Drying: After resting, the thighs are washed to remove any salt residue and dried by taking advantage of natural environmental conditions or specific dryers.
  7. Pre-ripening: Hams are hung on "ladders" in large rooms with opposing windows, allowing natural and gradual drying.
  8. Sugnatura: From the fifth month onward, uncovered muscle parts are covered with suet, a mixture of pork fat, salt and pepper, to prevent the outer parts from drying out too quickly compared to the inner parts.
  9. Maturation: The ham is transferred to cellars where it continues to mature for at least 12 months. This process gives the ham its unique flavor and aroma.
  10. Puncturing: During maturation, experts conduct olfactory examinations by inserting a bone needle into different points of the thigh to assess quality and proper progress.
  11. Branding: After at least 14 months have elapsed from the start of processing and after passing all quality controls, the ham is branded with the "Ducal Crown," which identifies it as authentic Prosciutto di Parma PDO.

These strictly controlled steps ensure that each Parma Ham meets the high standards of quality and tradition of the Parma Ham Consortium(Prosciutto di Parma).

To properly store a ham and preserve its taste and quality, it is important to follow some general guidelines:

  1. Whole Bone-in Raw Ham:
  • Storage Environment: Whole bone-in ham should be stored in a cool, dry and well-ventilated place, with an ideal temperature between 15°C and 20°C. It does not need to be stored in a refrigerator, as long as the environment is moisture-free and not exposed to direct sunlight.
  • Cut part: Once started, it is advisable to cover the cut part with plastic wrap or wax paper to prevent oxidation and keep the meat soft. It can be stored in this way for several weeks.

2. Boneless Raw Ham:

  • Vacuum storage: If the ham is boneless and vacuum-packed, it can be stored in the refrigerator at a temperature between 4°C and 8°C. Under these conditions, it can last up to six months.
  • After opening: Once vacuum-sealed, the ham should be consumed within a few days. It is important to wrap it well in plastic wrap and store it in an airtight container to preserve its flavor.

The historic Zuarina brand, a passion that has lasted for more than 160 years.

There is a small number of companies in Italy of absolute excellence and with a history of at least 50 years that can boast the title of "Historic Brand of National Interest."

In the case of the Zuarina ham factory, it all began in 1860, in Langhirano, a small town in the hilly slopes of the Parma Apennines.

Here, the woods of the Apennines meet the sea wind of Versilia, which, having acquired the aroma of the pine forests and the scent of the chestnut groves, leaves the hams with an unmistakable sweetness and fragrance. The slow and patient curing of the hams follows the rhythm of the seasons while respecting traditions and ancient "know-how."

What makes a Zuarina PDO Parma ham unique?

Zuarina is a sartorial art. Only the best thighs, the right salt, long aging and the experience of people who turn a product into a unique experience of sweetness and fragrance.
Parma ham PDO processing

Raw material

Zuarina, processes only thighs of heavy pigs born and raised in the Po Valley. A good portion of these are contributed directly by members of the supply chain CLAI. Experienced operators examine each thigh for shape, potential yield or possible defects. Starting with a good raw material is key to making a quality product.
Parma PDO raw ham salting, ham processing steps

A pinch of salt and a lot of love

"We get the salt directly from the salt pans and we choose the different grains ourselves depending on the type of process, which is done either by hand or by machine," explains Marcello Barilli, the plant's production manager. Salt is the only ingredient added to the highly selected Italian meat. And little is put in, to keep up the proverbial sweetness of Zuarina ham. No preservatives, no additives, nothing else.
Zuarina refrigerated cells, Zuarina Parma ham production stages

The long cold rest

After 4 weeks, the hams are placed in pre-rest cells to dry them effectively but gently, avoiding surface alterations. From the time the ham enters the cell until the end of cold processing, about 120 days elapse, well beyond those required by the Parma PDO Consortium. The little salt used, needs longer time frames to spread, preserve and stabilize the product. "We are the only ones in the industry to have this 4-week pre-rest phase, which we believe is essential. Marcello Barilli, Production Manager.
Organoleptic analysis prosciutto crudo di parma dop zuarina

The art of savoir-faire

Zuarina's artisan care transforms each ham into a masterpiece of taste and tradition. The "sugnatura," made strictly by hand, delicately wraps the uncovered part of the thigh, sealing the meat and preserving its softness, while moisture is expertly retained. During the long maturation phase, each leg undergoes an olfactory examination, using a horse bone needle, to capture the deepest secrets of its aroma. Zuarina's extensive experience allows it to produce a "custom" ham, developed to the customer's needs.
processing de-boned parma dop raw ham

A high-quality deboning

It is carried out by Zuarina's master salami makers, inside the Langhirano plant. To the "staples" usually used in the industry, at Zuarina only ropes are used, trimming the ham in an optimal way. In the "addobbo" format, moreover, the rind is not overlapped, an attention to the customer, who thus saves on the purchase.

Where and how Parma ham Zuarina is made

Let's find out with chef Max Mariola