Piazza

WHO WE ARE

OUR HISTORY

The idea of producing ham must have come to Grandpa Peppino on one of his many business trips - aboard one of those hard, unkind trucks of the past. It must have inspired him, precisely because the route he travelled on was a kind of Route 66 of flavours, with a series of ham factories, dairies, vineyards, trattorias, and woods full of porcini mushrooms and game.

THE BEGINNING

It is here that, in 1974, with the help of his wife Marisa and his children, he founded his company and joined the Parma Ham Consortium in that very first year.

THE PRESENT

Despite over forty years in business, the company has maintained its fundamental essence, that of being a family business.

“Who works with his hands is a worker, who works with his hands and his head is a craftsman, who works with his hands, his head and his heart is an artist” - Saint Francis of Assisi

HOW WE WORK

DISCOVER PIAZZA PROSCIUTTI

From 1974 until today, time seems to have never passed. Peppino not only gave life to a company, but to a passion and working method based on values to be followed scrupulously, in order to achieve that extreme quality that has always distinguished his hams, that is, family, craftsmanship, and territory.

THE LANDSCAPE

There are not many places in the world where the bond between production activities and the territory form such a strong partnership.

FIRST SALTING

carries out this delicate and important phase of processing by hand, still using the traditional method.

RAW MATERIAL

The production of an excellent ham is inseparable from the careful selection of the raw material: pork haunches.

SECOND SALTING

the haunches are desalted, massaged and covered again manually, with another very light coating of salt.

GREASING

Before arriving at the final product, by the expert hands of Piazza’s ham masters, the haunches must pass one of the most important traditional rites, that of greasing. This is done strictly by hand.

RESTING

After the second salting, the haunches are left to rest for ninety days in refrigerated rooms.

CURING

This leads to the last phase of the production cycle, the curing. This happens in a special dedicated curing space, the cellar.

THE PRODUCT

Customers will then be able to taste a unique product that encapsulate not only the goodness and flavours of an authentic ham, but also all the history and wisdom of the company and the family.

BRANDING

Having reached the 12th month of maturation, the hams are ready for the strict control of inspectors from the Parma Quality Institute (IPQ).