Cured ham

A millenarian secret

Let us tell you about how the earth, the climate and man’s passion for beautiful and natural things come together to create a unique product: Parma Ham. Our large range of Ferrarini PDO cured hams are aged in Lesignano de’ Bagni, situated on the banks of the Parma river, opposite Langhirano, a district renowned throughout the world for its Parma Ham.

Where can you find Ferrarini  cured ham

Enter your details HERE: we will send you an email with a list of all the nearest retailers that stock Ferrarini cured ham

Facts about Ferrarini Cured ham 

Nutritional information

Parma Ham
Average Nutritional Values per 100 g
Energy Kcal 269
Energy Kj 1119
Protein g 26
Total fats g 18.3
Of which saturates g 6.1
Carbohydrates g 0
Of which sugars g 0
Salt g 4.4

Why is horse bone used to check the fragrance of the ham?

At the end of the curing process, we carry out a number of checks. To check the fragrance, a horse bone needle is stuck into various parts of the muscle. This material is chosen due to its ability to absorb the aroma of the product, but then return to normal very quickly, so when the needle is used later, on a different meat, it will only absorb the aroma of that meat. The needle is ‘smelt’ by experts trained to recognise and evaluate the meat’s aromatic qualities, in order to make sure the production process is going well and that the unique sweetness of this meat is preserved. (Link to the Parma Ham Consortium).



How should I store it in the fridge and for how long?

Cured ham sold in a plastic tray should not be wrapped in non-breathable films, which would prevent transpiration and accelerate microbial alterations, including the development of mould. Therefore, products should be kept in the fridge and consumed within 36-48 hours of opening. Slabs of ham should be kept wrapped in disposable paper or clean tea towels.

What is ’sugnatura’?

Sugnatura is a special process that involves softening the muscular layers on the surface of the product using fat, ensuring the outer layers do not dry too quickly compared to those inside, though still allowing the loss of moisture. The fat mixture used — the sugna — is not considered to be an ingredient by Italian legislation and is thus treated as a butchery product; it is completely natural and contains no preservatives.

Packaged Parma Ham

Ferrarini Parma Ham PDO can also be bought in handy plastic trays, allowing it to be served easily at the table for all the family to enjoy. The Ferrarini plastic trays help you maintain a healthy and balanced diet, at any time and in any place, thanks to their handy packaging which retains the nutritional value of the product for a long period of time.

100% natural!

The product is 100% Italian and 100% natural; perfect for a healthy and balanced diet.
The pig meat used is exclusively Italian. The skills of the professionals who salt the meat as well as the dry and delicate air in the area’s hills are the simple ingredients which create its unmistakeable sweetness and flavour.

What does ‘PDO’ mean?

The acronym PDO stands for Protected Designation of Origin, and indicates products intrinsically linked to the geographical area from which they take their name. They are characterised by very specific conditions: the production of raw materials and their transformation into the finished product must occur in the area from which they take their name, and the quality or characteristics of the product must be able to be traced back to the geographical area of origin, in terms of natural or human factors such as climate, soil quality and local expertise.

Where do the raw ingredients come from?

A very special variety of pig is chosen to produce Parma Ham. The pigs are born and raised in ten regions in central and northern Italy (Piedmont, Lombardy, Veneto, Emilia-Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo and Molise). They are fed with quality food (sweet corn, barley and whey from the production of Parmigiano Reggiano PDO Parmesan cheese) and grow to a size of around 160 kg and an age of 9 months. All of these criteria must be met — as certified by documentation and a tattoo applied by the breeder — for the pig to be used in the production of Parma Ham. (Link to the Parma Ham Consortium).

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Cured ham

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INFORMATIVE REPORT IN ACCORDANCE WITH LGS ROLE 196/2003

Personal data treatment

The access to some web site sections and/or possible requests of information or services by website users could be subordinated to personal data insertion, which treatment by Ferrarini Spa, as treatment holder, will happen respecting Lgs Role 196/2003 “Code regarding personal data protection” (follows: “The code”). Herein informative report should let users know, before enter different website sections and give their personal data, the way Ferrarini treats clients personal data; user must know it before giving them, filling up the blanks in the website

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Users registration on website is not requested for some services offered by Ferrarini Spa, anyway, to deal possible users requests regarding said services, they will be invite to give their personal data, that will be treated just for related purposes and during the strictly necessary time.

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Personal data could be known by Ferrarini Marketing office staff, who, working under direct Company authority, are entitled or charged for the treatment according to Code artt. 29 and 30 and will receive suitable operative instructions; the same thing will happen – by responsible people entitled by Company- in relation with employers or collaborators.

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Treatment holder is Ferrarini SpA, seated in Reggio Emilia, Via Lauro Ferrarini 1 – 42123 Reggio Emilia.

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Article 7 – Right of access to personal data and other rights

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Modalities of rights application (art.7) and to know treatment responsible staff list 

The user could, at any time, exercise art.7 rights, and know the complete list of the responsible staff just sending a message to Holder e-mail address: marketing@ferrarini.com, or a letter to: FERRARINI SPA - Marketing Office- Via Lauro Ferrarini, 1 - 42123 REGGIO EMILIA (ITALY).
User, moreover, is initially assented, could subsequently oppose himself against treatment for finalities at b) and c) letters, made through his own e-mail address, clicking on a link, present in every e mail message.

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