Prosciutto ham made with sensitivity and craftsmanship. Long-term aging gives the fat a cheese-like taste, with a slight mildew flavor passing through the nose.
Shoulder meat with a lot of lean meat is the part where the taste of meat is condensed. In order to bring it out, we do not use an aging cabinet, but instead prepare it in the winter when the temperature is low and the humidity is stable according to the traditional German manufacturing method, and dry it indoors to age it for a year. A dish that can only be made in Hokkaido, which has similar climatic conditions to Europe. Prosciutto ham made from shoulder meat is popular in Germany, but it is very rare in Japan, and it is truly precious and rare.
“Once the meat has matured moderately, the mildew is sprayed on the surface and further aged, but only Hattori knows the time. It was necessary to study the technique to evenly spread the mildew,” said the manager. Mito Risako.
“The experience of making products such as prosciutto ham and white mold salami has led to the selected products. We will continue to make unique products in pursuit of high quality.”
2021 certification