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The origins of Ham probably date back to the bronze age: the Celts were sedentary people devoted to agriculture, which practiced first the preservation of meat with salt. With the experience the practice of ventilation for preserving meat and improving its quality became established. Ham's name seems to derive from the Latin Prae exustus which means dry. The Romans were accustomed to setting their tables with hams and sausages. The Roman soldiers also carried with them in their long campaigns large amounts of salted pork and hams that came from the Po Valley. Authoritative sources trace the production of ham in the area of Modena already at the time of the Etruscans. Modena area has long been considered a reference for pork processing thanks to the ancient and deep-rooted tradition.