Zuarina is a Prosciutto di Parma PDO that has been unique and inimitable since 1860. Only 100% Italian meat, a pinch of salt, the artisan touch in the processing process, and a slow and patient maturing in the underground cellar of the company’s plant in Langhirano (in the province of Parma), the ideal place to promote the formation of the aromas and colors that have always distinguished the brand’s products.
In this ham factory, one of the oldest in the history of the Parma area, expert craftsmen hand down secrets and experiences from generation to generation, in full respect of a centuries-old tradition. “The expertise of the people who work with us – says Gianfranco Delfini, Zuarina Marketing Director – is an added value that significantly affects the product’s quality. Only in this way can a unique Prosciutto di Parma be created and appreciated in the most prestigious locations around the world”.
A SPECIAL MATURING PROCESS
Great attention to the production process is one of the main secrets to obtaining a high-quality product. It is a complex and delicate phase, in which even the smallest attention to detail generates value. Such is, for example, the cold “resting phase”, which in Zuarina lasts 120 days, much longer than the raw ham industry average.
In this way, the little salt used on the pork legs has time to diffuse, preserve, and stabilize. No preservatives, no additives. Just time, passion, attention, and care of the supply chain: this is how the unique taste and fragrance of this special Prosciutto di Parma PDO is made.
THE ORGANIC LINE
Zuarina’s organic line includes a series of cured meats made of ten products that embrace all the classic production of Italian charcuterie. Zuarina Bio comes from organic farms where controls, feeding, and environments are carefully defined to ensure the natural growth of the pigs, in compliance with the strict Italian and European organic production standards.
Among the excellent products of the Zuarina line, Culatta made its debut a few months ago. It is a high-quality product, strongly linked to the Parma territory.
