The origins of Prosciutto di Modena date back to ancient times, probably as far as the Bronze Age: the first evidence dates back to the Celts, who introduced the practice of preserving meat with salt, and to the Romans, who enlivened their banquets with spit-roast pork, hams and sausages.
The Roman soldiers set off for very long campaigns with large amounts of salted pork and hams that came from the flourishing Po plain.
“In silence, when the wind rustles through the ferns and accompanies the stream with its song, sublime thought returns to you, the sweet taste of the passing of time...”
Informazione sul sostegno ricevuto
Autorità di gestione: Direzione Generale Agricoltura, Caccia e Pesca Regione Emilia-Romagna. Beneficiari: Consorzio Tutela Lambrusco e Consorzio del prosciutto di Modena
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