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The first written trace of dry-cured ham is to be found in the history of ancient Rome. In fact, in the 2nd century B.C., Cato the Censor was already describing the preservation of legs of pork by means of abundant salting before moistening them with a little oil and leaving them to dry. But even before that, in the 5th century B.C., in Etruscan Padana, trade in legs of pork preserved in salt was being done with the rest of Italy and with Greece.
The salting technique was used a great deal by the Romans, who described the whole leg of pork, dried by salting and then given a long period of maturation, using the adjective "perexsuccus", meaning "very dry" and from which the modern day term "prosciutto" is derived.
The pig is a very valuable animal in terms of human alimentation, in that it provides safe, nutritious meats which are low in cholesterol. It is precisely for these characteristics that we find it on both the lavish tables of the bourgeoisie, as well as on those of the common people of every period and every era.
At the end of the 19th century, the processing of ham was organised into little productive units of craftsmen, and the product began to be traded more systematically. After the war, entrepreneurial activities took on more marked and consolidated characteristics and the market expanded beyond the confines of the areas of production into the rest of Italy and, after that, into the various continents.
"Our dry-cured ham is a refined, tasty product with a rosy colour and an intense aroma suitable for any type of dish at any time of the day. When combined with a top quality red wine, its particular characteristics are really brought out …"
Gianfranco Iazzetta (CEO's Boselli Prosciuttificio)
prosciuttificio Boselli: ham made in Italy; the ham from the Veneto of age-old gastronomic traditions