For this company producing ham means finding a balance between people, environment and local area. It was created in 1962 in the heart of Langhirano, by passionate Medardo Borchini, and is now one of the soundest in the sector, strictly producing only PDO Prosciutto di Parma. The hams (on or off the bone) are manually processed, from salting to piercing, with great care and experience. The ingredients, as prescribed by the regulations, all derive from the DPO Parma area and the hams are aged for 18–24 months. The whole production cycle takes place in house.

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