Prosciutto of Modena

Prosciutto of Modena PDO is a cured meat product obtained from the processing of fresh legs of heavy pigs born and bred in Italy, belonging to the basic traditional breeds, Large White and Landrace, or hybrids of other breeds registered in the Italian Herd Book.

The production area of Prosciutto of Modena PDO includes the hilly territory of 34 municipalities in the provinces of Modena, Bologna and Reggio Emilia, in the region of Emilia-Romagna. Pigs selected for production must be raised and slaughtered exclusively in the following regions: Emilia-Romagna, Veneto, Lombardy, Piedmont, Marche, Umbria, Tuscany, Lazio, Abruzzo and Molise.

Prosciutto of Modena PDO normally weighs between 8 and 10 kg at the end of the maturing process. When cut, it is bright red in colour. The flavour is savoury but not salty, with a pleasant, sweet and intense aroma.

It fully expresses its flavour together with bread, breadsticks or, in the Modena tradition, with the classic crescentina or tigella,to eat in combination with other cold meats and soft cheeses. It is excellent to eat in combination with melon, but also with kiwi or figs. Prosciutto of Modena PDO is also used in several recipes: in the filling of fresh egg pasta or to flavour white meats. It combines well with both white and red wines.

THE TOUR CAN INCLUDE:

• Visit to a ham factory

• In combination with a visit to some Motor Valley museum or a visit to the artistic beauties of the area