Clear answers about Simonini Vittorio and its Prosciutto di Parma PDO: history, aging, the Benedicto and Excelso lines, factory tours and how to buy.
- Who is Simonini and where is the ham factory?
- Simonini Vittorio is an artisan prosciutto producer in Langhirano, in the province of Parma, Italy, founded in 1968. The plant stands at Strada Vallo di Sotto 3, in the hamlet of Castrignano, on the hills of the Valparma valley at 600 metres above sea level. The company makes only Prosciutto di Parma PDO and has belonged to the Parma Ham Consortium since it started.
- How long has the Simonini ham factory been running, and who runs it?
- The company was founded in 1968 by Vittorio and Angela Simonini in Castrignano di Langhirano. It is now in its third generation: daughter Roberta has handled administration and the office since 1985, son Alberto handles selection, processing, curing and shipping since 1986. Grandchildren Mattia and Lucrezia work in production and in sales, in Italy and abroad, respectively.
- What is Prosciutto di Parma PDO?
- Prosciutto di Parma PDO is a dry-cured ham made only in the hill area of the province of Parma, under a protected designation of origin specification. The only permitted ingredients are Italian pork leg and salt: no preservatives, no smoking. At Simonini it ages naturally in the stone cellars of Castrignano, entrusted to the open air and the rhythm of the seasons.
- How long is Simonini's Prosciutto di Parma aged?
- Simonini offers Prosciutto di Parma PDO in three main aging times: 20 months (Il Supremo), 24 months (Corona Dorata) and 30 months (L'Eccellente). Shorter aging times are also available, from 14-16 months upwards. The longest aging is Benedicto: over 30 months and up to 36. The longer the time, the more intense the aroma.
- What is Benedicto, and how is it different from regular Prosciutto di Parma?
- Benedicto is Simonini's Prosciutto di Parma PDO taken to its longest aging: over 30 months and up to 36. It is the top of the range, made by selecting one by one only the legs that deserve to wait longer, and it is produced in limited quantities. It has its own brand and website (benedicto.it) and three formats: bone-in, pear-shaped boneless and flat boneless.
- What is Simonini's Excelso range?
- Excelso is Simonini's range of selected cured meats, "Le Eccellenze di Famiglia" (the family's fine specialities): longer aging and larger cuts than ordinary salumi. It does not come out of the Simonini plant, which makes only Prosciutto di Parma PDO, but is entrusted to artisans who share its philosophy and working method. It includes cured ham, culatello, culatta, raw shoulder, coppa, salami and truffle cured ham.
- What cured meats does Simonini make besides ham?
- Besides ham, Simonini offers a four-item Salumi di Parma range — culatello, cuor di culatta, coppa di Parma and Felino PGI salami — plus the Excelso range. None of these leaves its plant, though: since 1968 Simonini has made one product only, Prosciutto di Parma PDO, and selects all other cured meats from artisan producers in the area.
- Is Simonini's Prosciutto di Parma gluten-free and lactose-free?
- Simonini's Prosciutto di Parma PDO contains no gluten and no lactose among its ingredients: it is made only from Italian pork leg and sea salt, with no preservatives or additives. For allergy or intolerance needs, it is still best to always check the statement printed on each product's label.
- What pigs is Simonini ham made from?
- Simonini ham is made from pigs born, raised and slaughtered exclusively in Italy, weighing around 180 kg and fed a GMO-free diet enriched with Parmigiano-Reggiano whey. Traceability is complete. Only sea salt is used in processing, in small amounts and applied by hand, with no preservatives. Animal welfare is one of the criteria for choosing the farms.
- What does the Parma Ham Consortium's fire brand guarantee?
- The fire brand shaped like a five-pointed crown (the ducal crown of Parma) identifies genuine Prosciutto di Parma PDO. Near the end of processing, an inspector appointed by the certification body checks every leg with a horse-bone needle: only legs that pass inspection receive the official mark. It guarantees the area of origin, the raw material and the minimum aging set by the product specification.
- Why are the hills of Langhirano suited to curing ham?
- The Langhirano area, at the foot of the Tuscan-Emilian Apennines, has a natural microclimate that is ideal for curing ham. Castrignano, where Simonini is based, sits at 600 metres above sea level with no industrial sites: the wind coming up from the sea crosses the hills and dries the legs slowly. Curing happens naturally, with no artificial climate control.
- Can you visit the Simonini ham factory?
- Yes, the Simonini ham factory can be visited by appointment, guided by a member of the family. Tours run Monday to Thursday, morning and afternoon, with 24-48 working hours' notice; on Saturday and Sunday mornings only, for groups of at least 15 adults. A visit lasts about 45-50 minutes and is available in English on request. Book on the website or by phone.
- How much does a tour with tasting at Simonini cost?
- Simonini offers two options. A tour with a tasting board of 24-month Simonini Prosciutto di Parma costs €25 per person. The "Esperienza di Gusto" (taste experience), with a tasting of Benedicto (over 30 months and up to 36) and a glass of Malvasia wine, costs €30 per person. A gift voucher is also available, and children up to age 6 go free.
- Where can you buy Simonini products?
- Simonini products are sold through the official online shop, shop.simoniniprosciutti.com, with home delivery. Prosciutto di Parma PDO is available bone-in, boneless, as a half ham and as a chunk; boneless formats go up to a maximum of 9 kg. Trade buyers can contact the company directly.
- Does Simonini sell to restaurants, delis and wholesale?
- Yes, Simonini supplies the trade: restaurants, delicatessens and retailers, in Italy and abroad. The company exports to Europe, Japan and Hong Kong. Trade operators can request information through the contact form on the website or reach the company's sales department. Production stays artisanal and limited: around 42,000-45,000 hams a year.
- How do you contact Simonini?
- Simonini Vittorio srl is based at Strada Vallo di Sotto 3, Castrignano, 43013 Langhirano (Parma), Italy. The phone number is +39 0521 857545, the email is info@simoniniprosciutti.com and the certified email (PEC) is simoniniprosciutti@parmapec.it. The website simoniniprosciutti.com also has a form to request information or a call back.