What is it Prosciutto di Parma? Parma Ham is an all-natural product made from only two ingredients: Pork leg and Sea Salt To become Prosciutto di Parma, the pork legs have to be specially selected, salted and cured for at least 12 months
Interesting Facts about Prosciutto di Parma There are 161 Prosciutto di Parma producers in the world It can be produced only in the Parma area and with Italian porks The production of Prosciutto di Parma is regulated by very strict laws NO PRESERVATIVES, NO COLORING, NO ADDITIVES
Welcome to Fontana The ham with the Ribbon
Why Fontana? Territory and Air: In the valley of the river Baganza, the Marino wind comes from the sea through the Apennine mountains and meets the factory Family and Tradition: over 50 years of history and tradition; Fontana is not just a brand, it s our family! Passion and Dedication: first quality products, real people, dedication to our employees Innovation and Food Safety: always looking for new proposals for our customers; highest food safety standards
Fontana Ermes Spa is specialized in the production of Parma Ham and all the Traditional Italian Charcuterie air-dried, such as Salami, Coppa, Pancetta and Bresaola and cooked ham and Mortadella. Founded by Mr. Ermes Fontana in 1959, the company has always been managed with dedication and passion by the Fontana family Today the sons of Mr. Ermes run the company while the third generation starts working in the firm, to learn the secrets of the passion and love for their work which continue to be passed down from father to son, ensuring the continuity
Over 50 years of history Picture of 1965
The past Mr. Ermes began his business salting and curing only 17 hams, today over 400.000 hams are produced per year The present
Certifications The activity of the Fontana Ermes SpA has long been certified by leading certification bodies recognized worldwide, satisfying the most demanding and restrictive rules, with great attention to the environment, ethical, job safety and health guarantees; good work practices that had been already applied independently by management of the company and have presently the necessary documentation of recognition HIGHER LEVEL GRADE AA Operatore Controllato 7722 Codice Organismo di Controllo: IT BIO 009
Production Area By law Prosciutto di Parma can only be made ONLY in the hills around Parma The unique conditions of the Parma region have made it possible to produce the highest quality hams. All Parma Ham authorized producers must be located within the geographical boundaries of the Parma production area, 5 km south of the via Emilia, limited to the east by the river Enza and on the west by the river Stirone, and up to an altitude of 900m.
Pork The secret of Parma Ham begins with a careful and accurate selection of the pigs. Parma pigs must be specially bred Large White, Landrace and Duroc breeds, born and raised by authorized breeding farms located in 10 regions of central-northern Italy. Their diet is a specially regulated blend of grains, cereals and whey from Parmigiano Reggiano cheese production ensuring a heavy pig with a moderate daily growth in an excellent state of health. Regulated feeding and breeding techniques 9 months old 340 LB Minimum weight Large white - Landrace - Duroc
Salt Salting is a vital part of the curing process. The Maestro Salatore or salt master must add only the exact amount of salt required. A minimum quantity of sea salt is needed to preserve and begin the drying process. This respects the tradition of dolce, which balances between salty and sweet. Time By law, Parma Ham must be cured for at least one year before it is given the Ducal Crown firebrand.
Air The Parma region has a special microclimate, ideal for the drying of ham. This is what gives the ham its unparalleled sweetness On the hills of the countryside of Parma, in the protected area of the Regional Park of the Carrega Woods is where the Fontana Ermes Spa is to be found. A location chosen with care and attention leading to the excellence of the products we manufacture. In the valley of the river Baganza, the Marino wind comes from the sea through the Apennine mountains meets the factory, the construction of which is oriented so that, when conditions are ideal, opening the typical tall, narrow windows will allow the wind to blow gently on the hams enriching all notes of harmonious taste that only here you can develop. The technology of enthalpic curing promotes the maximum use of natural ambient air parameters
How we produce Parma ham ONLY SELECTED MEATS The The secret of of Parma ham begins with a with careful a careful and accurate and accurate selecion of pigs selecion, born of and pigs raised, born by and authorized raised breeding by authorized farms breeding located in farms 10 regions of located central- northern in 10 regions Italy. of central- Their diet is specially northern regulated: Italy. Their blend diet of is specially grains, cereals regulated: and whey blend from of grains, Parmigiano cereals Reggiano and whey PDO from cheese Parmigiano producion. Reggiano PDO cheese producion.
SALTING SalIng is a vital part of the curing process, the salt master adds the exact amount of salt required to preserve and begin the drying process. WASHING Before entering the drying chambers each and every ham is washed with warm water, this operaion defines the transit from the cold, refrigeraion to the ambient phase.
GREASING The exposed surfaces of the hams are soaened with sugna, a mixture of pork fat, rice flour, salt and pepper, allowing the ham to coninue its curing process. OPTIMAL MICROCLIMATE In the valley of the Baganza river, the Marino wind comes from the sea through the Apennine mountains and meets the factory, the construcion of which is oriented so that, when condiions are ideal, opening the typical tall, narrow windows will allow the wind to blow gently on the hams enriching all notes of harmonious taste. The technology of enthalpic curing promotes the maximum use of natural ambient air parameters.
TAPPING AND BRANDING A special needle made of horse bone is used by trained and expert personnel to check the quality of the hams. The horse bone is very porous and allows to absorb and release the aroma immediately. By law, Parma ham must be cured at least 12 months before being fire branded with the Ducal Crown on behalf of the Inspectors of the Parma Quality InsItute.
13 The Fontana family has decided to coninue their operaions in a singular site for all products and stages of processing to allow direct control of producion steps by management. Internal deboning in clean room and four clean rooms with a total of 9 slicing lines are equipped with the most advanced technologies to provide maximum hygiene, safety and the best presentaion of products. 14
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