Capanna’s Parma Ham Pdo distinguish itself for his sweet and delicate taste, for the accurate selection of the pork tights and for the deep knowledge of the production process.
Capanna company, even choosing modern technology to improve its process and to satisfy the request of global markets, mantain an artisanal approch that still follow the family tradition.
A long family tradition, a strong connection with Parma’s hillside area, a devotion to Parma Ham: from 1936 Capanna Prosciutti is specialized in curing and aging Parma Ham, a masterpiece of italian cured meat tradition. From the ancestor Alberto, who starter a small pork buchery at home, until 4th generation of today, Capanna interprete evolution of their business respecting their backgroud and their history, a capital on with building today’s initiatives.
Mantaining an artisanal approach and trasferring it into a necessary evolution: Capanna today produces 150.000 prosciutto/year on two plants and sells most of their Prosciutto di Parma Pdo Capanna on italian market (supermarkets, deli shop, chacuterie).
In last period export on extra Eu country is becoming more important, specifically in Asia (Japanese market) and Us market. To improve export and to answer to all food safety laws, Capanna Prosciutti has invested to introduce specific sanitary procedure to respect extra Ue country food safety laws.
Capanna Prosciutti certified its process to international standards
UNI ENI ISO 22005, :2008;
Food Safety UNI EN ISO 22000:2005;
BRC STANDARD – global for food safety;
Reg. EMAS n.1221/2009,
safety at work UNI EN ISO 18000:2007.
A sinergy between tre excellences of italian food & beverages industry, with a common approach to quality and passion for its work: with Gusto al Cubo project, Capanna Prosciutti, Birra Menabrea (Beer) and Botalla Formaggi (Cheese) propose a pairing between their products, to show in italian/international food fairs the traditional “soul” of italian food, tasting togheter quality and proposing an italian way to consume, beloved in Italy but more and more popular worldwide.
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