HISTORY

Prosciutto di Modena dates back to very ancient times, probably even to the bronze age.

Early documents were produced by the Celts who introduced the practice of preserving meats with salt, and by the Romans who enhanced their banquets with porchetta (spicy, roasted suckling pig), hams and sausages. The Roman soldiers carried large quantities of salted pork meat and hams produced in the flourishing Po valley when they left on challenging military campaigns. The Modena area has long been a landmark for pork meat processing underpinned by its ancient and deeply rooted sausage and gastronomy tradition.

Prosciutto di Modena’s production area includes the hills and valleys situated around the orohydrographic basin of the river Panaro. Starting from the land at the foot of the mountains, it does not exceed an altitude of 900 m, also including the territories of the provinces of Bologna and Reggio Emilia.