The Prosciutto di Modena DOP is a ham produced exclusively from thighs of pigs born and bred in Italy according to the rigid rules of the official Production Specification. All the production phases from farming to butchering and meat processing are strictly controlled and certified.
The production of Prosciutto di Modena begins with the trimming of lard excess and part of the rind from the fresh thigh: the ham thus takes its characteristic shape and it is ready to be moved to the salting phase. This is accomplished by sprinkling enough salt to give the aged ham a savory but not salty flavor. No preservatives or coloring agents are added. The salting operation is repeated twice over a period of about 20 days (first and second salting); thereafter the salted thighs are placed to rest in special rooms with strictly controlled temperature and humidity for about 70 days. At the end of the resting phase, the thighs are washed and dried. In the following phase, called the “sugnatura” or coating, the parts of the ham that are not protected by the rind are covered with a mix of pork fat, salt, flour and spices. The total duration of the aging phase is not less than 14 months, allowing for small variations depending on the ham size.
According to the Prosciutto di Modena official Product Specification, the ham must be affixed with a number of seals and stamps indicating that the product has successfully passed all the required production control steps and is ready, at the end of the aging process, to be affixed with the trademark seal guaranteeing the provenance and traceability of the meat for the consumer.