Devodier family has a long local tradition and has always been settled in this unique territory, capable of producing some of the best Italian Parma Ham without the use of preservatives, only salt. They have always dedicated themselves to the selection of best meats; in fact they have won some prizes connected to this activity already at the end of eighteen century.
Then, in the middle of last century, Enrico Devodier, willing to begin the activity of ripening and curing ham, identified a particular location where it was said there was a tavern with a cellar in which meats (during conservation and curing process) became the most delicious and fragrant of the zone. This happened thanks to the magical meeting between the breeze that rises from the river to the hills and the various springs that flow down to the stream, just under the cellars, giving a constant humidity for the whole year and a unique atmosphere, perfect for Parma ham. In this location, Devodier decided to build his first cellar (large room dedicated to cure Parma ham) and quickly understood that there was something particular in those rooms.
The 24 month aged "Luna" Parma ham is aged in the six feet deep ancient cellar, located half on the old bed of the Parma river and half on the hills, with many traditional fir wood frames (on which meats are hung while ripening) and red wall bricks of an ancient kiln; all these give this place its very special atmosphere.In this cellar, curing and aging of the product is governed by the moon phases and by the wise opening and closing of windows. The intense aroma of this cellar fills the air and remains in the mind of the visitor.
From this small cellar comes a product dedicated to connoisseurs. The 30 month aged "Secretum" Parma ham is entirely underground, without windows, placed on a source of clear water that runs through it. Here, the final touch is given to a product that becomes unique thanks to the long seasoning in this cellar.
Available for purchase now:
Prosciutto di Parma ham aged 16 months
Prosciutto di Parma ham aged 24 months in ancient cellar
Prosciutto di Parma ham aged 30 months in ancient cellar
