Capanna Prosciutti Collecchio – Parma Ham PDO Since 1930
Capanna Prosciutti is a historic family-run company based in Collecchio, in the province of Parma, specializing in the production and curing of Prosciutto di Parma PDO – Parma Ham.
The Capanna family's experience in cured meats dates back to 1930 and has now reached its fourth generation. Over the decades, the company has preserved its traditional approach to ham production while introducing modern technology, food safety systems and greater attention to environmental sustainability.
A Family Tradition Born in Collecchio
The company's history began with Alberto Capanna, who developed the family's experience in pork processing and traditional cured meats in Collecchio.
Over the years, ham processing and curing gradually became the family's main specialization.
Today, the fourth generation continues this tradition, maintaining a strong connection with Collecchio and the Parma area while serving an increasingly international market.
Prosciutto di Parma PDO
The company's signature product is Prosciutto di Parma PDO, one of the most internationally recognized specialties of the Parma Food Valley.
Production begins with the careful selection of pork legs and continues through the different processing stages until the final curing period.
Each ham is carefully monitored during production, with particular attention to salting and maturation in order to develop the delicate aroma, soft texture and characteristic sweetness associated with Parma Ham.
Capanna offers Prosciutto di Parma PDO with curing periods ranging approximately from 16 to 30 months, depending on the characteristics of each individual ham.
Traditional Curing Cellars
Curing is one of the most important stages in the production process.
The geographical position of the Parma area provides climatic conditions traditionally considered particularly suitable for the slow maturation of ham.
Inside the curing cellars, time, air and the experience accumulated by generations of ham makers contribute to developing the final characteristics of the product.
Capanna Products
Capanna Prosciutti offers Parma Ham in different formats designed for restaurants, retailers, distributors and consumers.
The range includes:
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whole bone-in Prosciutto di Parma PDO;
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boneless Prosciutto di Parma PDO;
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pressed boneless Parma Ham;
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Parma Ham in halves and portions;
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pre-sliced Prosciutto di Parma PDO;
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whole Culatta;
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boneless ready-to-slice Culatta;
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pre-sliced Culatta;
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a selection of other traditional Italian cured meats.
The company's Culatta is made from a prized section of the pork leg and is matured in Capanna's curing cellars for approximately 12 to 16 months.
Tradition, Technology and Sustainability
Capanna Prosciutti combines traditional production knowledge with modern technologies designed to meet today's food industry requirements.
The company has developed initiatives aimed at improving energy efficiency, using renewable energy and reducing waste and environmental impact.
Food safety, environmental management, workplace safety and energy management are also supported by dedicated certification systems.
Capanna Prosciutti in the Parma Food Valley
Being based in Collecchio places Capanna Prosciutti in the heart of the Parma Food Valley, an area internationally renowned for its outstanding food products.
The combination of climate, local knowledge and generations of experience in pork processing has helped make Parma one of the world's best-known areas for traditional Italian cured meats.
Capanna Prosciutti is part of this heritage: a family business that has continued for four generations while maintaining a close relationship with Parma Ham, Collecchio and the gastronomic culture of the territory.
Capanna Prosciutti – Company Details
Company name: Capanna Alberto S.p.A.
Address: Via Sala Baganza, 2 – 43044 Collecchio (PR), Italy
Telephone: +39 0521 805477
Business sector: ham production and curing
Specialties: Prosciutto di Parma PDO and Culatta
Website: capannaprosciutti.com
