Processing of cured hams
Cured, boneless, naturally processed hams, ready for your distribution.
What we do
The art of prosciutto
Royal Prosciutti – part of the Suincom group – is one of Europe’s largest dry-cured hams curing and deboning facilities. L’impianto, situato a Sala Baganza (PR), si estende su una superficie di 18.000 m² ed è progettato su un unico piano per garantire flussi razionali, percorsi lineari e lavorazioni altamente efficienti.
With a capacity of 1 million cured hams and up to 7,000 packaged pieces per day, we combine volume and punctuality. Every process – trimming and salting, desalting, resting, trimming and washing, pre-curing, greasing, curing, pointing, deboning, and portioning – takes place in a single-level facility, designed to ensure streamlined and safe flows.
We cure exclusively using natural methods, without the addition of nitrites, nitrates, or other chemical additives. This approach stems from artisanal tradition and is integrated with cutting-edge technology.
A rational and continuous process
Each ham follows a logical, guided path through the facility, never reentering through the same doors it left. The boning room is adjacent to the curing cellar, so the entire process ends within the same building: from salting to the product ready for shipment, in all its cutting and packaging variations.
- Natural curing, monitored to ensure a consistent sensory profile.
- Complete traceability, with batch identification for each individual ham.
- Custom cuts, from whole boneless ham to slicing pieces.
- Vacuum-packed or in a protective atmosphere, ready for distribution.
- International certifications
We are at your disposal with our specialized factories and our experience.