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 he origins of Prosciutto di Modena go all the way back to the Bronze Age when man discovered how to rear domestic animals and cure meat in salt. In recorded economic history, the preservation of meats by salting became widespread with the arrival of the Celts and the practice was later refined in Roman times. A leg of Prosciutto di Modena is pearshaped. The bright red interior gives
off an agreeable aroma. The meat is tasty, but sweet rather than salty. The production area includes numerous town districts in the provinces of Modena, Bologna and Reggio Emilia.
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Consorzio del Prosciutto di Modena
Viale Corassori Alfeo, 72
41100 Modena (MO)
ITALY
phone: (+39) 059/343464
fax: (+39) 059/2923842
email: info@consorzioprosciuttomodena.it
web: www.consorzioprosciuttomodena.it
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Region of
Production
DOP Map
Emilia-Romagna
Recipes
MINESTRA DI PASTA E PISELLI
PICCIONE RIPIENO
RIPIENO DI CARNE
RIPIENO PER TORTELLINI
SFORMATO DI POMODORI
TORTELLINI ALLA BOLOGNESE IN BRODO
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