(미니다큐:공장여행 ep4) 이탈리아 프로슈토 탄생의 비밀/Prosciutto di Parma

*Note: This is not a sponsored video. I am sharing a series of locations I visited for my personal research. However, please note that this episode includes some promotional footage provided by Prosciutto di Parma. Just as Spain has its Jamón, Italy has its Prosciutto. I visited a pig farm, a specialized restaurant, and the production facilities of Prosciutto di Parma, a prestigious producer that has been crafting world-class ham for four generations since 1918. It is an impressive operation, producing 2,000 legs of prosciutto a week—roughly 100,000 per year. Prosciutto is a traditional Italian delicacy with roots stretching back to pre-Roman times. What makes it truly remarkable is its simplicity: the only ingredient used is sea salt. The only other "additives" are the fresh air, the natural breeze during the curing process, and the passage of time. Among all varieties, Prosciutto from the Parma region is particularly renowned because it strictly adheres to traditional methods. Only those that pass a rigorous inspection can be branded with the prestigious "Crown" mark. Witnessing the process firsthand, I could truly feel the immense pride the artisans take in their craft, which continues to captivate palates across the globe. 🌐 Prosciutto di Parma Official Website: https://parmacrown.com/