20 Jun Nice Legs!
Just as we finished up our delicious lunch at Ristorante Cocchi, which included fried zucchini blossoms filled with vegetables mozzarella and sardines and braised stuffed veal breast, our guide for the afternoon, Mirca, arrived to whisk us away to the Parma hillside.
Nestled in its own microclimate where the dry winds blow down from the Apennines carrying the soft perfume of pine, olive and chestnut groves, sits the San Pietro Prosciutteria, perfect for the dry curing of their Prosciutto di Parma.
We pulled in to the San Pietro production facility where we were greeted by one of the owners, Annalisa Sassi and shown into their conference room. Sitting at the conference table she briefed us about what we would be seeing and explained a little of the history of making prosciutto and the San Pietro company. Producing around 300 000 legs of ham per year this is not a small operation (in fact it’s the largest in Parma) and San Pietro is known as having the highest quality facility and finished product.
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