salatura manuale della famiglia Casa

Craftsmanship Production

Craftsmanship Production

The craftsmanship production of Parma Ham

Since 1976, Casa Graziano proposed a top-quality Parma Ham on the market thanks to a careful selection at several levels.

Choose our quality: Casa’s Quality

Supplier and raw material delivery

The Company follows a supplier validation plan in order to select only breeding farms and slaughterhouses with the best standards of the Parma Ham supply chain in terms of genetic codes, farm swines and best management practice.

The craftsmanship production of Casa Graziano Parma Ham begins with the selection of the best raw material. Only the thighs matching with our strict evaluation standards are selected to become the best parma ham.

This grants, together with long and slow seasoning, a perfumed and sweet final product.

The selected raw material is divided into different classes by weight in order to permit a tailor-made manufactoring and seasoning.
Each thigh has its own bar code that allows to know its whole manufactoring history, in every moment of the production process.


Casa Graziano combines a high technology level with a careful handmade manufactoring of artisanal Parma Ham.

Each Prosciutto has its own bar code that allows to know its whole manufactoring history, in every moment of the production process: temperature, humidity, ventilation, days of seasoning.

This meticulous monitoring, which permits a permanent supplier control, is associated to an home made production of prosciutto:

hand-made cleaning of swine’s central vein and hand-made salting with evaluation of the specific features of every single ham.
The monitoring is associated also to an highly technological ventilation process respecting environmental parameters but the real secret for the best seasoning is the window opening.

This combination creates the suitable oxygenation and that particular microclimate that make our products perfectly seasoned and fragrant.


Carefully hand-made process realized with marine salt only. At the end of this phase, the ham is kept into a refrigerating room for 20 days. The Parma Ham typical sweetness is acquired during this very important moment.


Hams begin to dry in a natural way thanks to the “marino” sea breeze, a wind coming from the Tyrrhenian sea that brushes our valley giving a unique taste to our ham.


Hams are moved to the basement where the exposed muscled part are hand-made covered by suet, a paste of minced lard and salt in order to prevent the external layers from drying too fast.


The end of the seasoning process is done at the 18th month. In this phase hams weep slowly and obtain their perfect taste and perfume. The seasoning duration depends on the single thigh features.

Quality Control

Thanks to a horse bone (named “goccia”) hams are controlled in a specific area in order to
Keep checking their taste. Only the thighs which have acquired the right perfume pass over this phase and go on to the fire branding phase.

Fire Branding

The fire sign with the Ducal Crown ,the Parma Ham Consortium Brand, together with the
producer identification number (T49 for Casa Graziano) guarantee the quality. This process is made by the supervisors of the authorized control entity (CSQA)

Selection of seasoned product

Each thigh is selected in terms of weight, seasoning level and taste in order to fulfill the specific needs of each client.

For our customers we put our heart, face and name!

Casa Graziano S.r.l.
Strada Massese, 29
Loc. Capoponte
43028 Tizzano Val Parma (PR)
P. IVA 02060490345