The origins of Prosciutto di Modena go all the way back to the Bronze Age when man discovered how to rear domestic animals and cure meat in salt. In recorded economic history, the preservation of meats by salting became widespread with the arrival of the Celts and the practice was later refined in Roman times. 
       A leg of Prosciutto di Modena is pearshaped. The bright red interior gives off an agreeable aroma. The meat is tasty, but sweet rather than salty.

       The production area includes numerous town districts in the provinces of Modena, Bologna and Reggio Emilia.


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