Why Tanara Giancarlo Prosciutto di Parma reach a superior quality and taste compared to competitors?

1. Tanara Giancarlo Spa buys all the fresh legs for himself (his own work) and does not work for others: in this way all the fresh hams are selected according to the same restricted criteria established by the Company to obtain a superior product and not imposed by a contractor;

2. Our standard criterias in accepting and processing are more severe and restricted than the basic requirement of Consorzio del Prosciutto di Parma in term of quality of the meat, the quantity of salt, the way of curing and the aging of our prosciutto;

3. fresh legs purchased from Tanara Giancarlo Spa came only from slaughterhouses most famous sites in the area of excellence for the rearing and slaughter of pigs for the finest Parma: the provinces of Mantua, Cremona, Brescia, Reggio Emilia, Parma have always been recognized as an area of excellence for the origin of pigs;

4. Our fresh legs comes from pork aged more than 9 months and heavier than 350 lbs. required from Consorzio as basic requirement because our standards are very strict regarding color, appearance, texture and brightness of the meat;

5. thighs, in addition to being paid a premium to the slaughter house for a selection of top quality, yet are checked one by one on arrival in Tanara plants following rigorous criteria: in addition to quality, also we adjust the trimming of the thigh because the meat excess must be removed and also “the eye counts”; the hams that cannot reach our standards are rejected to the supplier but could be bought from other Parma producer at chipper price because basic quality for Consorzio;

6. processing is performed in accordance with the traditional criteria, but with the help of modern machines, the cycle is the same as 50 years ago;

7. processing times are extremely important: all the thighs should be salted in the same conditions so every week we receive the fresh legs by Tuesday to Thursday and we salt the hams on Friday after being brought to the same temperature;

8. the curing is slow, we have also equipment to help to dry the prosciutti, but to avoid to accelerate the aging we use as much as possible natural air to cure our prosciutto, opening windows whenever the weather permits: in that way our prosciutto gets is unique flavor and so complex aroma;

9. at the end of curing period the hams are stored in the cellar, a semi-basement where the ham is still refining and aging its features to capture unique tastes to bring the brand TANARA;

10. All the manufacturing is done in-house (including de-boning) by employees of the Company; Tanara Giancarlo Spa invests in staff training for qualified and motivated workers to customer satisfaction;

11. Boneless prosciutti are of the same quality of those with bone-in, only the size of less than kg. 9.5 with bone are addressed to be sold as boneless;

12. Tanara Giancarlo Spa produces only Parma ham and nothing else, and if the Company can reach the best, it works, if not we cannot put other piece in our budget: the Company operates in the market for almost 60 years so...