Not just wine: the Taste of Europe - When excellence and quality meet the world project also includes the Consortium of Prosciutto di Modena PDO and the Consortium for the Protection of Traditional Balsamic Vinegar of Modena PDO, which exist to protect and promote two culinary products which are representative of Emilia-Romagna, its history and its culture.
Consortium of Prosciutto di Modena PDO
The Consortium of Prosciutto di Modena PDO was formed on a voluntary basis in 1969 with the aim of protecting and promoting Prosciutto di Modena PDO, especially with regard to safeguarding its organoleptic and nutritional properties.
Indeed, Prosciutto di Modena PDO is recognisable thanks to its bright red colour when sliced, its sweet and intense aroma, and its savoury - yet not excessively salty - flavour; it is also a healthy and nutritious food, produced without the use of additives and preservatives, and with a balanced supply of protein, fats and vitamins, as it is made from a lean and easily-digested cut of meat. These are the very characteristics which guarantee that the consumer is receiving a typical product which is both wholesome and genuine.
Prosciutto di Modena PDO is a truly excellent local product, made by way of a careful and rigorous production process, starting from the selection of the raw materials: according to the Production Specification, only the legs of pigs born and bred in Italy may be used. The processing also follows rigid regulations and is subject to constant checks at every single stage, from the trimming of the fresh pork leg to the ageing of the ham, which lasts at least 14 months. But the restrictions don’t stop with the production process: in order for the product to be able to boast the PDO mark, it must be obtained from a defined area, consisting of the strip of hills and valleys that develop around the basin of the River Panaro, thus also including areas in the provinces of Bologna and Reggio Emilia.
Consortium for the Protection of Traditional Balsamic Vinegar of Modena PDO
Founded in 1993, the Consortium for the Protection of Traditional Balsamic Vinegar of Modena PDO involves institutions, producers and associations brought together by shared objectives: to ensure the quality of the product and to promote it on the market, whilst at the same time also safeguarding Modena’s cultural heritage. Indeed, whilst grapes may be the raw material from which balsamic vinegar is made, it is the atavistic, patient expertise of the Modenese people that has proven itself capable of creating incomparable products.
Traditional Balsamic Vinegar of Modena stands out thanks to its clear and brilliant appearance, its intense brown colour and its delicate, lingering bouquet, which sometimes includes aged woody notes. Its flavour is unmistakeable: sweet and sour, well-balanced, known above all for its ability to harmonise and balance the characteristics of the individual ingredients in a dish, adding something special to any recipe, be it traditional fare or an offering from the latest trends in cooking. It is also easily paired with both simple, everyday dishes and the most sophisticated of creations.
Some would say that this product is best appreciated when combined with cheeses, especially hard cheeses such as Parmigiano Reggiano PDO, but it can also bring out the best in fish, pasta and meat dishes. Finally, Traditional Balsamic Vinegar of Modena - especially the aged version - is also the perfect partner for fruit and desserts.