The Region

San Nicola Ham is made in the Tuscan-Emilian Apennines National Park, a highly prestigious ecological area also recognised by UNESCO as a Man and the Biosphere reserve (MAB).

Thanks to its climate conditions and the sea breeze, this outstanding natural setting is the perfect place for ageing hams.

Furthermore, the factory’s location, far away from residential centres and more industrial areas with high levels of pollution, guarantees pure air, which is essential for the ageing process.

Logo a colori PARCO NAZIONALE TOSCO EMILIANO, San Nicola Prosciuttificio

Its prime location has proven to be perfect for welcoming the daily breeze from the sea, an invisible yet decisive ingredient for ageing Prosciutto di Parma.

Her majesty the sea breeze

A priceless ingredient at this stage is the sea breeze which, by preventing temperatures from rising too high in summer and falling too low in winter, today as it did yesterday helps create the perfect climate for ageing PDO Prosciutto di Parma.

The breeze from the nearby Ligurian Sea blows straight into the factory, which has been specially designed and built on a diagonal to the Parma River valley so it can benefit from the breeze passing through in the morning and evening.

A Natural setting

The production site of San Nicola Ham is located in the Tuscan-Emilian Apennines Park, in the province of Parma, about 30 miles from the Ligurian Sea. A border point between Europe and the Mediterranean, it is crossed by the Crinale, a trail that runs along 2000 metres and divides two complementary worlds, where a large part of Italy’s biodiversity is concentrated.

Before even seeing it built, Luigi Notari had an idea of the San Nicola factory, exactly where it was then located: in a natural setting full of beechwood and chestnut trees.