Devodier Prosciutti  The History

Devodier family has a long local tradition and has always been settled in this unique territory, capable of producing some of the best Italian food products.

They have always dedicated themselves to the selection of best meats; in fact they won some prizes connected to their activity already at the end of Nineteenth century.

Then, in the middle of last century, Enrico Devodier, willing to begin the activity of ripening and curing ham, identified a particular location where it was said there was a tavern with a cellar in witch meats (during conservation and curing process) became the most delicious and fragrant of the zone.

This happened thanks to the magical meeting between the breeze that rises from the river to the hills and the various springs that flow down to the stream, just under the cellars, giving a constant humidity for the whole year and a unique atmosphere, perfect for Parma ham.

In this location Devodier decided to build his first cellar (large room dedicated to cure Parma ham) and quickly understood that there was something particular in those rooms.

Over the years there have been several expansions and modernizations, but the three old cellardedicated to maturing products to the long aging have remained the same, and the passage in these rooms is carried on as usual and without any changes.

The changes to the plant have been made with regard to the environment; the roof of the factory was equipped with a photovoltaic system that limits emissions and allows to produce respecting environment.

"Cantina più di 24 lune" - 24 Moons Cellar  
24 month and more

We're moving step in the old time gone.
This cellar is six feet deep, located half on the old bed of the Parma river and half on the hills, with many traditional fir wood frames (on which meats are hung while ripening) and red wall bricks of an ancient kiln; all these give this place its very special atmosphere.
In this cellar curing and aging of the product is governed by the moon phases and by the wise opening and closing of windows.
The intense aroma of this cellar fills the air and remains in the mind of the visitor.

"Cantina Secretum" - Secretum Cellar  
30 month and more

From this small cellar comes a product dedicated to connoisseurs.
"Secretum" is entirely underground, without windows, placed on asource of clear water that runs trough it.
Here the final touch is given to a product that becomes unique thanks to the long seasoning in this cellar. These Parma hams are created for self-satisfaction of the producer and not for their circulation.
It is a limited production and can be requested only on reservation.

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