Prosciutto di Modena DOP: Cured in the Hills around the Panaro

At Eataly, we love prosciutto crudo. Each paper-thin slice of cured pork packs sweet, salty and satisfying flavor. After visiting different prosciuttifici in Italy, our experts chose to offer Prosciutto di Modena DOP, a special variety of prosciutto crudo.

What is Prosciutto di Modena DOP?

Thanks to regional biodiversity and culinary customs, not all prosciutto crudo tastes the same. Modena is a province in the northern region of Emilia-Romagna, known for ancient, deep-rooted gastronomic traditions, particularly when it comes to prosciutto. Warm, humid summers and colder winters give the area an ideal climate for making its famous ham.

DOP stands for Denominazione d'Origine Protetta, or protected designation of origin. To be Prosciutto di Modena DOP, every step of production is regulated. The entire process, from salting to curing, must take place in the hills and valleys around the basin of the Panaro river, including the provinces of Bologna and Reggio Emilia.

How does it taste?

Prosciutto di Modena DOP is typically pear-shaped, with a deep red color when sliced. It is made without additives or preservatives. The flavor is sweet and pleasant, never too salty.

How to enjoy it

Pair it with stronger cheeses such as Provolone Valpadana DOP. It also works in pasta dishes, as the filling for tortellini, or served with grilled eggplant and yellow melon.

Taste and pair prosciutto at your local Eataly.