00:01Let's go ham. And by ham, I mean prosciutto. Deliciousness that goes with, well, anything.
00:10But pigs are pigs, right? So we can make this stuff anywhere.
00:14An Italian would slap me in the face for saying that, and they'd be right.
00:31Wow, this is amazing. This is our plant where we produce and cure the prosciutto di parma.
00:38How many prosciutto do you make in a year here?
00:41Every week we introduce 2,000 legs, fresh legs.
00:46And then how long does it take for them to cure before they go to market?
00:49Minimum 12 months. Minimum.
00:55That's the salting operation.
00:56Okay. As you see, it's done by hand.
01:00Yeah.
01:01He has to judge the quantity of salt the meat requires.
01:07I'm going to take a prosciutto selfie. I never thought I would do it.
01:12Miles of prosciutto. Wait.
01:15Okay. Okay.
01:17And what are the pigs eating to make the taste?
01:20Is there a special thing, like a better diet that makes the prosciutto taste better, or it doesn't matter?
01:26The important is the cereals and natural products.
01:30It is always a handmade operation.
01:33The worker, the man, has to judge the quantity of the pork fat the prosciutto needs.
01:40There are so many things about this place that just blow my mind, but the one thing that I keep
01:45coming back to is the fact that over 100,000 prosciuttos get produced in this place every year.
01:51But there are only 28 employees doing it, and there's so much hands-on-ness.
01:58I never knew prosciutto was made in this way. I always assumed it was much more of an industrial thing,
02:03but it seems like it's still really a hands-on thing, so that's reassuring.
02:14Finally, ciao.
02:16Ciao, come stai?
02:17Bene, grazie.
02:18I'm so excited I finally get to eat some prosciutto instead of just look at it.
02:21This is a three-year-old prosciutto di Parma.
02:25I'm going to eat it.
02:29It's nutty and fatty, but it's very clean in the flavors, so it's just got all the right things, so
02:35360 degree.
02:37When we eat a slice of prosciutto, we drink a glass of either Malvasia, which is a white, fizzy, natural
02:45wine, or a glass of Lambrusco Orguturnio, which is a blend of Barbera and Bonarda.
02:51In Parma, we know how to cure pork meat, and so to have a three-year-old prosciutto is to
02:59have something special.
03:00Seems like the place to be. Great prosciutto, great wine, and great company. It's the perfect place.
03:05You have to come more often.
03:07I will, absolutely.
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