This Little Piggy Went to Market: Making Prosciutto di Modena

One stop on the Italian Days Food Experience food tour in Bologna will give you an inside look at the production of authentic prosciutto di Modena. The hams produced in Modena are of superior quality, equal to that of their famous neighbor Prosciutto di Parma, only with less production. Which is, in my opinion, to their advantage. Lower production means less pressure to produce, and a better tasting ham.  

Freshly harvested hind quarters from only Italian DOP pigs

The company, now run by the family’s third generation, has been producing these hams since 1910.

Hams hang to cure with a paste of lard to seal the exposed meat

To be labeled DOP the hams must come from only Italian pigs raised under strict DOP regulations that apply to the raising of the pigs, ensuring the right texture and fat content. Read more about the entire process of making prosciutto.

Aging hams hang for an additional 11 months after processing

Aging hams hang for an additional 11 months after processing

The producer's brand is a sign of quality production

With prosciutto, the proof is in the flavor. This tasting included prosciutto and speck, a slightly fattier version 

IF YOU GO

 

The Italian Days Food Experience will ruin you for forever for Italy's most iconic foods, but in the best possible way. Alessandro puts his heart and soul into making it much more than a tour. You'll be a Parmigiano cheese convert and a balsamic lover after the day is done. Book your tour online or at the Bologna Welcome office in Piazza Maggiore.