Galloni Prosciutti.
There is no better.
Pork leg, sea salt, time and plenty of passion: these are the only ingredients used in preparing Galloni Prosciutto, a product that is one of a kind in the world. It is the VIP of Italian deli meats with a unique and unmistakeable taste that captures your senses, a tender indulgence in absolute mildness. Simply put, there is no better Prosciutto. In short,there is not better.
Galloni Prosciutto.
There is no better.
Pork leg, sea salt, time and plenty of passion: these are the only ingredients used in preparing Galloni Prosciutto, a product that is one of a kind in the world. It is the VIP of Italian deli meats with a unique and unmistakeable taste that captures your senses, a tender indulgence in absolute mildness. Simply put, there is no better Prosciutto. In short,there is not better.
Galloni Prosciutto is a matured product made with selected pork legs
from a rigorously controlled supply chain and Italian pig farms. The raw materials come from pigs having a weight ranging from 160 to 180kg (the so called “heavy pigs”). The shape is the typical elongated pear, the internal colour is rosy, even, and surrounded by fat. The aroma is fragrant, the taste is delicate, mild, flavourful and aromatic.
Quality.
Excellent raw materials coming from the heaviest and best pigs that enable long maturation with minimum amounts of salt: these are the distinctive features of Galloni Prosciutto. In a controlled production chain, we select animals with specific characteristics: strong and balanced physical structures, natural feeding and strict health controls.The sea salting process is our competitive advantage. Our Salting Masters still do it by hand, and this makes every haunch different in a perfect balance of flavours.Maturation, which is longer than the standard provides for, takes place in cellars that feature mostly natural ventilation to give Prosciutto a rich and delicate flavour. A strict in-house quality control and very high technological processes ensure safety and quality consistency. Fratelli Gallonicompany has been chosen several times to represent Italy in European projects focused on quality. The Ham Tech project, as an example, took place on our premises. The project led to the development of a technological device capable of carrying out predictive controls throughout the whole production process, from the intake of fresh pork legs to the completion of maturation.
Galloni Prosciutto:
Production Steps
Gestures that are repeated unchanged over time, to the point of making it a DOP.
Selection
We select the pigs with extreme care: 100% Italian, and they come from farms with which we have created close long-lasting relations of cooperation. The strict compliance with standards, the requirements of our customers, our work ethics make us strive more and more for excellent products with calibrated genetic features. We apply rigorous quality and health controls We have recently completed a research project on the genomic characterisation of traditional pigs, which was funded by the Emilia Romagna Region within the Rural Development Plan, Supply Chain Project 2017. The objective of the project is to define a link between the genetic inheritance of old breeds and the qualitative parameters of Prosciutto di Parma PDO.
Salting
At our plants, we continue salting by hand. We assess the absorption capacity for each haunch, and let the salt carefully absorb according to the times set by tradition. Every step is monitored by our Salting Masters who apply a first layer of salt manually, then check its effect on the meat, the pork absorption capacity and establish the salt amount for the second phase. This procedure is based on an old manual method and enables to use minimum amount of sea salt to ensure the aroma and mildness that characterise the inimitable taste of Galloni Prosciutto.
Smearing
Smearing is a manual operation that consists in covering the lean part of the Prosciutto with a thin layer of smear. Smear is a mixture of pork fat with the addition of salt, pepper and rice flour and it serves two key functions: it acts as a sort of barrier against external agents and it prevents meat from drying out, thus keeping it soft The first smearing takes place at the sixth month of maturation and it can be repeated several times depending on needs.
Maturation
All our plants are built according to to the traditional architectural models that feature large windows, and we still open and close them by hand to control sunlight, wind and humidity. The windows are perpendicular to the valley so the large cellars are swept through by the mild Marino sea wind that blows from the sea to the valley of the Parma stream, and this is the unique “ingredient” that makes a top quality Prosciutto di Parma. Galloni Prosciutto is matured slowly following natural rhythms. During maturation, the process known as proteolysis takes place, i.e. the meat protein chains break down producing specific amino acids that lead to the formation of the typical Prosciutto taste. As maturation progresses, the pork legs lose the characteristics of fresh meat and develop the texture, smells, taste, and aroma typical of Prosciutto, thus becoming more easily digestible too. The fine balance between temperature, humidity and speed of the air leads to the development of aromatic yeasts that determine the “personality” of quality Prosciutto.
The classic method
to assess the internal characteristics of matured Prosciutto is “needle sampling”. For this operation, a horse shank bone is inserted in the meat and, thanks to its special porosity, it reveals the aroma. The bone does not go deep inside, it is inserted lightly, extracted and smelled immediately. When Prosciutto is twelve months old, the inspectors of the certifying body of the Consorzio del Prosciutto di Parmacarry out a needle sampling to select the Prosciuttos that can be stamped with the 5-point Crown, thus becoming Prosciutto di Parma PDO. At Galloni, needle sampling is performed on all the Prosciuttos also subsequent to the twelve months of age, as a feature of customised selection that takes into account the preferences of each customer.
Galloni Prosciutto:
Production Steps
Gestures that are repeated unchanged over time, to the point of making it a DOP.
Selection
We select the pigs with extreme care: 100% Italian, and they come from farms with which we have created close long-lasting relations of cooperation. The strict compliance with standards, the requirements of our customers, our work ethics make us strive more and more for excellent products with calibrated genetic features. We apply rigorous quality and health controls We have recently completed a research project on the genomic characterisation of traditional pigs, which was funded by the Emilia Romagna Region within the Rural Development Plan, Supply Chain Project 2017. The objective of the project is to define a link between the genetic inheritance of old breeds and the qualitative parameters of Prosciutto di Parma PDO.
Salting
At our plants, we continue salting by hand. We assess the absorption capacity for each haunch, and let the salt carefully absorb according to the times set by tradition. Every step is monitored by our Salting Masters who apply a first layer of salt manually, then check its effect on the meat, the pork absorption capacity and establish the salt amount for the second phase. This procedure is based on an old manual method and enables to use minimum amount of sea salt to ensure the aroma and mildness that characterise the inimitable taste of Galloni Prosciutto.
Smearing
Smearing is a manual operation that consists in covering the lean part of the Prosciutto with a thin layer of smear. Smear is a mixture of pork fat with the addition of salt, pepper and rice flour and it serves two key functions: it acts as a sort of barrier against external agents and it prevents meat from drying out, thus keeping it soft The first smearing takes place at the sixth month of maturation and it can be repeated several times depending on needs.
Maturation
All our plants are built according to to the traditional architectural models that feature large windows, and we still open and close them by hand to control sunlight, wind and humidity. The windows are perpendicular to the valley so the large cellars are swept through by the mild Marino sea wind that blows from the sea to the valley of the Parma stream, and this is the unique “ingredient” that makes a top quality Prosciutto di Parma. Galloni Prosciutto is matured slowly following natural rhythms. During maturation, the process known as proteolysis takes place, i.e. the meat protein chains break down producing specific amino acids that lead to the formation of the typical Prosciutto taste. As maturation progresses, the pork legs lose the characteristics of fresh meat and develop the texture, smells, taste, and aroma typical of Prosciutto, thus becoming more easily digestible too. The fine balance between temperature, humidity and speed of the air leads to the development of aromatic yeasts that determine the “personality” of quality Prosciutto.
The classic method
to assess the internal characteristics of matured Prosciutto is “needle sampling”. For this operation, a horse shank bone is inserted in the meat and, thanks to its special porosity, it reveals the aroma. The bone does not go deep inside, it is inserted lightly, extracted and smelled immediately. When Prosciutto is twelve months old, the inspectors of the certifying body of the Consorzio del Prosciutto di Parmacarry out a needle sampling to select the Prosciuttos that can be stamped with the 5-point Crown, thus becoming Prosciutto di Parma PDO. At Galloni, needle sampling is performed on all the Prosciuttos also subsequent to the twelve months of age, as a feature of customised selection that takes into account the preferences of each customer.
Welcome to our Home.
a unique land for its landscape, colours and special climate that, over the centuries, have provided the ideal environment for the production of Prosciutto di Parma. Our home is Langhirano Here is where the mild Marino sea wind blows through our valleys and meets Prosciutto di Parma. Here is where the journey of mildness starts and where every day the magic of taste renews itself making Prosciutto the King of taste.
I Crudi Galloni.
Extremely mild taste, smooth texture, unique flavour, natural colours, our Prosciutto which expresses a real culture of taste, matured over time, capable of renewing itself every time while maintaining its origins and the values that have always distinguished it: it is the Crudo Galloni, an Italian excellence recognized all over the world.
I Crudi Galloni.
Extremely mild taste, smooth texture, unique flavour, natural colours, our Prosciutto which expresses a real culture of taste, matured over time, capable of renewing itself every time while maintaining its origins and the values that have always distinguished it: it is the Crudo Galloni, an Italian excellence recognized all over the world.
Specialty products.
What has led Galloni to create the Specialty Products is perseverance, dedication and the curiosity to rethink Prosciutto. Galloni Specialty Products merge new aromatic experiences with a focus on people’s wellbeing. Traditional and special tastes for those who seek authenticity and uniqueness.
Specialty products.
What has led Galloni to create the Specialty Products is perseverance, dedication and the curiosity to rethink Prosciutto. Galloni Specialty Products merge new aromatic experiences with a focus on people’s wellbeing. Traditional and special tastes for those who seek authenticity and uniqueness.
The our certifications
Key certifications are BRC (British Retail Consortium - Global Standard Food)and IFS (International Food Standard) that deal with the production, maturation and boning of Prosciutto di Parma and ensure full traceability that goes from the breeding of the pigs used, to slaughtering and Prosciutto making. The ISO 9001:2015, ISO 22000:2018 and ISO 22005:2007 relating to the requirements of a quality production system to which are added the SA 8000 concerning corporate social responsibility and energy impact certifications such as Carbon Foot Print 14067:2018, ISO 50001:2018, environmental management system ISO 14001:2015, and health and safety management system ISO 45001:2018
