The Langhirano-based Prosciuttificio Ghirardi Onesto, founded in 1960, is specialized in the production of Parma hams, also the long-cured ones (over 30 months in the cellar).
It boasts a production of controlled food chain cured meats and the exclusive MAXIMA line in which all products are made with meat from pigs bred and fed with eco-sustainable grains: organic non genetically modified maize and barley.
Ghirardi Onesto is specialized in the production of true and unique Parma specialties. The company’s Parma hams age in their cellars for 24, 30 (classic or “low-salt”) and even 36 months absorbing all the flavors given by slow-ageing.
Out of 170 ham producers in Parma, Ghirardi Onesto was the winner in 2017 of the Best 24month-cured Parma Ham Award, given by the prestigious Espresso guide.
Supply chain cured meats
The expression “supply chain” products means that they are made with pigs reaching a weight of more than 200 kg and then slaughtered at about 2 years of age.
Controlled supply chain products:
- 7.5 kg shoulder ham (24months)
- 2.5 coppa (6 months)
- 2.5 guanciale (3 months)
- 2 kg lard (12 months)
- 7 kg pancetta (12 months)
“Maxima” cured meats
The “maxima” line requires the use of pigs up to a weight of over 300 kg, slaughtered at about 3 years of age. Each cured meat product is a unique, certified and numbered piece.
The “maxima” line products are:
- Ham with bone (30 months), over 30 kg
- Extra sweet boneless ham (30 months) 10 kg
- Shoulder ham (24 months) 14 kg
- Coppa (10 months) 4 kg
- Guanciale (4 months) 3 kg
- Lombo (4 months) 3 kg
- Lard (18 months) 4 kg
- Pancetta (2 years) 12 kg
