The business was founded in 1972 at Langhirano, a few years after the Consorzio del Prosciutto di Parma and this is still the focus of all its activities. The processing is carried out manually with a close eye on the meat on and off the bone, and on the maturation which takes place in large rooms with traditional windows that are closed or open depending on the wind, humidity and outside temperature. The factory has its own small, independent weather station to benefit fully from the weather conditions.
