ANUGA

HALL 5.2

STAND D58

Come and visit us in Cologne.

9TH – 13TH OCTOBER 2021

 

BEHIND EVERY TRUE STORY

Follow the red line and discover the magic created by a platter of cured meats: our speciality. 

time

Lengthy curing teaches us to savour the pleasure of expectation.

people

Because here it’s humans who help technology, not the other way round.

treatment

Ours is a family story, handed down with the same passion as ever

VALUES

Everything we believe in, always and forever.

PROSCIUTTO DI PARMA

PEOPLE AND TECHNOLOGY

Here it’s people who make all the difference: ancient skills handed down through the generations combine with innovation to place our factories at the cutting edge yet still with an age-old instinct for good things. And with utter respect for tradition.

SLICED TRAYS

OUR VALLEY

The Food Valley is our home. Here, sea breezes rise from Tuscany to meet the forests of the Apennines. This land of aromas and flavours is where we create our prosciutto.

Winter

A mantle of salt that looks like snow: winter has arrived in the curing rooms. The Master of Salting skilfully administers applies the salt, preparing the hams for their long repose.

Sping

A good shower is what we need to awaken from our winter torpor. After its long rest, the ham is washed in lukewarm water to remove impurities and salt crystals. Welcome, springtime!

Summer

The dry wind rises from the Tyrrhenian Sea, loses its saltiness in the Appennines and arrives cleansed and full of aromas, to caress our hams. The secret? Open the windows, breathe the delicious air and let the magic happen.

Autumn

The months in the curing rooms are long, but it’s precisely this slow pace that brings out the flavours and takes our hams to perfect maturity.