It is a long history, of loved and respected traditions, of the cult of naturalness,
that between the Marche and the conservation of meat.
It is a long history, of loved and respected traditions, of the cult of naturalness, that between the Marche and the conservation of meat.
The Prosperi Prosciuttificio was born out of all this heritage of traditions in 1923.
It was in 1976 that Ecilio Prosperi started a restructuring of the business which now allows the use of modern technology in the various stages of processing the hams.
New rhythms but the same attention to detail, a patient recovery of artisan techniques in the processing of hams expressed at the highest level.
Once the pig was a bit of a family treasure, a reserve of pleasure for the whole year, a precious commodity that aroused mysterious and fascinating beliefs, so much so that only in a certain phase of the moon was it slaughtered.
The salted hams are placed on pallets and taken to the cold storage rooms where they rest at a controlled temperature and humidity.
After the necessary time, we move on to the second salting.
In the following phase, the ham is cleaned of salt residues and set aside.
After a period of about 3-4 months, the phase of grooming and finishing is carried out, followed by the pre-curing phase, the greasing and finally the long curing period.
The hams, hung on pallets, are placed in rooms where the temperature and humidity conditions are regulated by opening and closing the windows to filter the outside air, thus giving the ham the unmistakable scent of goodness.
The ancient craftsmanship of the Prosperi ham factory is carried out in Comunanza, at the foot of the Sibillini Mountains, a town of Roman origins that rises along the Aso river.
In an area where the air currents coming from the Adriatic Sea, crossing the Aso Valley, meet the mountain air, giving rise to an optimal microclimate.
