Capanna Alberto S.p.a.

It all Started in 1930 in Collecchio in the nearer of Parma when the grandfather Alberto developed the business of either by hand pig slauthering and meat processing and curing. By this time the Parma ham production was made in old factories, the work was all manual and the process strictly related to seasons (from winter to summer). The next two generations, as nephews Alberto and Vittorio, have specialized the production in Parma ham processing and curing. Throuhgt fifty years they have acquired skills, abilities and expertise in making top Parma quality ham. Capanna prosciutti today is company specialized in processing Parma ham. During the last ten years the company has increased and developed a lot, achieving good standings in domestic market.The turning point of the company was understand the growing importance of technology and mechanization in Parma ham process, maintaining in the meantime old traditional approaches and procedures. In fact in 2007 was built a new plant very innovative in logistic, with a capacity of 150.000 pieces par year. The structure is characterized by covered area around 6500 mq. Only two floors, of which the first is only for long curing. On the earth floor the process is from the beginning (from the fresh meat receiving and salting, to the different curing and the final delivery). Traditionally plants had two/four flloors each of them related to different production phases (related to seasons). The product is moved t only on overhead rails.The conditioning system is based on new technology but simulates as much as possible the outside environment (the air conditioning must be natural as possible as traditional process of cooling and heating of seasons). The most important critical points are controlled in every moment by a software (PROGES) in every storage: checking heart product temperature, environmental temperature and humidity, correct operating of refrigerating system based on a daily specific program. Our mission is to preserve the traditional methods of production through the modern tecnology and mechanization. The right balance of conservative procedures with innovative structures.The management is focussed on people, Capanna family members and on staff working in. Expertise in visual and olfactory selections make our quality. Deep knowledge in Parma ham process in very single phase. An ancient meticulous cycle of operations that must be carried out with a careful timing and methods. It's a family tradition that we preserve.HIGH SELECTION & CUSTOMER ORIENTEDCareful selection of raw materials. High knowledge of fresh meat and suppliers. The fresh meat selection is made one to one by our staff. It takes long time but this phase is essential.Our capability make us possible to be custumer oriented. From the beginning to the final curing we select the products depending to the final costumers, this selection is based on the final curing required and to the final consumption (with bone, boneless, pre sliced).CAPANNAS HAMCAPANNA PARMA HAM IS AN HIGH SELECTION OF PARMA HAM.OVERALL WE PRESERVE AND WE LOOK FOR THE BEST QUALITY FOR OUR COSTUMERS.CAPANNAS PARMA HAM IDENTITY : SWEET AND VELVET TASTE NOT SALTY, RICH PERFUME, SOFTNESS OF MEAT, BRILLIANT COLOURED. We consider the quality in sweet and velvet taste, at the end our product doesn't have to reminded that it has been salted at the beginning.OUR PORTFOLIO:PARMA HAM: WITH BONE, DEBONED, PRESLICED, PIECES, MATTONELLA.THE CURING IS FROM 12 TO 24 MONTHS.ITALIAN HAMOTHER HAMCULATTA AND OTHER SALUMI FROM EMILIA ROMAGNA.