Operating unit / Ham-maturing factory

In the charcuterie tradition, the ham cannot be missing. For this reason, PRO SUS also owns a plant for ham maturing in Tizzano Valparma di Langhirano (PR), in the heart of the Emiliano Apennine.

In this plant, the ham can mature in a completely natural environment to become the world-wide known ‘Crudo di Parma’ (‘Parma Ham’), with its unique taste, fragrance and sweetness. 

Here also the traditional maturing meets the technology: a modern plant receives 120.000 hams per year, only the best, coming from the slaughterhouse in Vescovato. The quality of the raw materials is added to the skillfulness of the workers and to the patient waiting of the time that makes a ham the best ham.

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