The production site is located on the highlands of the upper Parma Valley, within the Tuscan-Emilian Apennines National Park, caressed by the sea breeze which, while keeping temperatures and humidity levels perfectly balanced, makes the air the third ingredient in our ham.
With strong roots in the region and a bond to traditional processing methods, it boasts a 6,500 sqm factory located near to Corniglio (PR) at 650 metres above sea level, equipped with the best technological and eco-sustainable measures, capable of handling 28 employees for producing the finest quality hams with the lowest environmental impact possible.
It makes and sells about 130,000 PDO Prosciutto di Parma every year.
Alongside having a strong presence on the Italian market with a very specific identity and a distribution network covering direct and online sales, supermarkets, high-end retail and catering, it has also established itself internationally thanks to a continuously expanding Export segment.
In fact, having consolidated its presence in Europe, in 1988, it achieved valid export certifications for the entire world, and became one of the first ham producers to break into the United States.
This was perhaps in some way influenced by a journalist from the Corriere della Sera newspaper who, in October 1984, wrote an article about the gold medal won by Luigi Notari at the annual Expo event, saying how he hoped he could also savour a sandwich filled with excellent Prosciutto di Parma San Nicola under the Statue of Liberty in the future.
Its arrival in the United States proved to be a stamp of approval that brought it to the most prestigious markets down the years, including Canada, Japan, Singapore and Australia, France, Germany, England, Spain, Switzerland, Austria, Belgium and Luxembourg.
Tradition, the region, quality and innovation are the four pillars used by the San Nicola ham factory to form the foundations for achieving excellence.