Our history started with the raw hams of grandfather Arnaldo, who in 1952 started to produce them in a small plant in Boccette near San Michele Tiorre, in the territory that one day would become the typical zone of Parma ham. It was a hard work with delicate and exhausting duties following a slow process requiring patience and confidence, in a system following the times marked by the nature. The hams, once, were salted in winter by exploiting the rigid temperatures and the winter dry climate. At the end of the cold season, they were washed and dried in the sun and in open air. This gave to the product an aroma, when cut, spreading in the surrounding environment in a perfume explosion. The sea winds, still today, blow from the Gulf of La Spezia, as the crow flies just about sixty km far from Langhirano, towards the typical production area of Parma ham, and they are moved towards the green and luxuriant Apennines by reaching our curing cellars and by giving them a stirring perfume. Dad Erminio has always had a strong entrepreneurial spirit and with the knowledge obtained in the sector he could conserve and apply on industrial scale the methods and the secrets used in the past to produce the raw ham.Since 1992, Master Prosciutti has been managed by us, Marco and Stefano Cantarelli.
Our prerogative is to put the product at the centre of an entrepreneurial system that is not willing to modify any principles on which the traditional ham production was based. The raw materials are personally and exclusively selected by us each Friday. Today, thanks to the modern technologies, we could transfer with much greater efficiency the principles and the rules marking for years the precise processing phases of the raw ham. With almost persistent determination, we kept the many phases carried out with craftmade mastery, as once, such as the first and the second hand-salting, the laying-rest of the legs till the last cold phases, and the hand-smearing. The awareness of continuing an ancient craft handed down to us from generations and the pride to be an important part of the Italian food tradition allow us to face, calmly and confidently, a present that just in full respect of the values and times marked by nature will allow us to deliver a better world to our children.