Orlandini directly produces and cures
Goccia di Parma.
Goccia di Parma is carved from carefully selected hind legs of pigs. This fine delicatessen product, is made using the choicest part of the leg. The Goccia has an external rind and a small hip bone.
Fresh Gocce are delivered, selected, trimmed with a knife, placed in an elastic net and salted, all by hand.
After 11 days salt is removed.
The Gocce are left in the
pre-resting cold room for three weeks.
They are then moved to the resting cold room, where they remain for about 90 days.
After that, the Gocce are washed.
then placed in a drier for a week and finally moved to the pre-curing area.
After approximately five months, the Gocce are sealed with a lard paste (sugna) and placed in curing rooms.
After a careful inspection, the Gocce di Parma are selected for sale.
PROSCIUTTO DI PARMA DOP
Prosciutto di Parma PDO (Parma ham) is the most famous deli meat in the world. It is obtained from the hind legs of pigs that have been accurately selected and raised in the protected PDO area.