The Prosciutto di Modena production zone corresponds to the hills and valleys that develop around the Panaro river basin and which, starting from the foothills, reach a maximum altitude of 900 metres above sea level, including parts of the provinces of Bologna and Reggio Emilia. The processing phases, from salting to complete ageing, take place in the typical production zone indicated above.
The concentration of the plants that produce Prosciutto di Modena in a precisely designated area is by no means coincidental. This production has its roots in history: archaeological finds and authoritative bibliographies date the production of prosciutto in these areas back to Etruscan times.
There has always been a strong link between the natural environment, which is conducive to livestock farming, and the agri-industrial system, capable of transforming agricultural production.
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