The Tanara Emilio company is located in the small village of Moragnano - in the heart of the Parma Apennines - and is part of the Parco dei Cento Laghi: a protected area that is part of the Tuscan-Emilian Apennine National Park. In this setting, for centuries, man and nature have worked in synergy to give life to agri-food excellences such as Prosciutto di Parma DOP.
Emilio Tanara founded the company of the same name in the 1960s and today, 60 years later, he continues to lead it assisted by his son Giorgio. This family-run business continues the ancient processing of ham which is still done manually. Tanara Emilio is the smallest company, among those that make up the Parma Ham Consortium, and the one located at the highest altitude: 800 meters above sea level.
This particular position affects the processing and the final product: the altitude, in fact, allows the ham factory to benefit from Marino, a wind that rises from the Tyrrhenian Sea and blows on the Parma hills, contributing in a unique way to the curing of the hams. Tanara, therefore, makes use of this natural ally to minimize the use of refrigeration systems for drying the product: a modus operandi that combines tradition, ethics and sustainability.
Production concerns only Prosciutto di Parma PDO and 4000 hams are salted and cured every year. The business philosophy of this ham factory is based on the profound belief that the secret to having high quality products is to act according to the simple dictates of ancient know-how.