This corner of Appennino is an ideal place for the aging of Prosciutto di Parma thanks to the climate and the sea wind, an invisible but irreplaceable element for the production of Prosciutto di Parma.
As the Consorzio attests, the sea wind is the invisible but irreplaceable element for the best Prosciutto di Parma, yesterday as today. It is the reason why Prosciutto di Parma is exclusively produced in the southern Parma area, facing the sea, and not on the northern side, humid and ideal for the other local specialties made of cured meats. The breeze of this wind, so precious for the maturation of the products, arrives directly to the walls of the factory.
For this reason, the factory was built crosswise over the valley of the river Parma in order to benefit from the morning and evening transit of the breezes, which keep the factory always ventilated.
The San Nicola Factory is conceived, designed and built to best accommodate the features and natural elements of this “Typical Area”.
The combination of location and structural orientation supplies the Prosciuttificio San Nicola with a unique environment. For making the best use of the climate, the plant is equipped with enthalpy technology to exploit natural air, according to its temporary characteristics, in a completely automatic way. When the weather station of the prosciuttificio determines it, the introduction of treated air ceases, in favor of the natural air in which the plant is immersed.