Where do we make them?

High up.

We process and cure our hams at an altitude of 800 metres, in the Nature Oasis of Tizzano Val Parma, a highly verdant area in the Apennines that is part of the authorized production zone for producing Prosciutto di Parma.

When the sea breeze softly blows, we open the windows of our curing rooms and let the fresh uncontaminated air enter, perfect for drying and curing: the breeze that endows Ferrari prosciutto with its unique and unmistakable flavour.

How do we make it?

In the same way.Always.

For us, making prosciutto is a family tradition. We follow ancient food crafting procedures for preparing, preserving and salting meat, jealously handed down from our ancestors to their descendants today.

A priceless legacy of experience and expertise which, united with a slow curing process that makes our products exceptional for their sweetness, colour and taste.

What do we select?

Only the best ingredients.

To make a supreme prosciutto you need the best meat. This is why we devote maximum care to selecting our haunches, which come only from livestock farms and abattoirs certified by the Prosciutto di Parma Consortium.

Relations of reciprocal trust and collaboration with our suppliers have lasted for over 30 years. This is the only way to be sure of the quality and safety of every single ham.

Simplicity is what makes us unique.

The 4 fundamental ingredients

Our Meat

Derives from pigs born and reared in Italy, over 9 years of age and with an average weight of 160 kg, fed on maize and barley, and whey derived from the production of Parmigiano Reggiano cheese.

Our Salt

Spread and dosed meticulously by hand, with skill and patience, by our master salters: every haunch is treated individually with purest Italian sea salt of the best quality.

Our Air

Dry and perfumed, exactly as you breathe it on the hills above Parma at an altitude of 800 metres, in the unique uncontaminated microclimate of our territory.

Our Time

The invisible but indispensable ingredient needed to create a premium quality prosciutto. Because goodness comes to those who know how to wait.

Safe, practical, delicious

Sliced in a controlled atmosphere

How goodness comes about

Long curing processes