What is Galloni?
The family company has produced the Parma ham from 1938 with a main occupation.
5 people started Parma ham making by a brothers, and became the company in 1960. Therefore, the official name of company called “Fratelli Galloni” = "Galloni brother".
And the best future is "The family company with history” In the history of Parma ham, other Parma Ham manufacturers have become only the company name because, repeatedly acquired others or merger absorption. But Galloni is almost only one exportable sizes Parma ham manufacturer to the world. The owner company from foundation to present by own company management.
The Galloni brother and their sons are running the business today.
About Galloni Parma Ham
Galloni is one of the manufacturers which adheres to the way of making a traditional Parma ham even now in all manufacturers which belong to Parma ham Consortium.
When Parma ham Consortium started in 1963, Mr. Primo Galloni was an owner in those days and He had been working on rule for making of a Consortium as an establishment member of a Consortium as the manufacturer represented Parma ham since operation starting in 1938. In other ward, The Prosciutto Crudo made by Galloni is Authentic Parma ham. And This explanation will be the point of the Galloni is different as other Parma ham manufactures.
The way of making Parma ham by Galloni
(1) How to select raw materials
When Galloni choose the raw materials, only from contract farm under Parma ham Consortium’s regulation, with raised selected genetic.
And when they raising the pig, must be fed the whey to pigs. The Whey is limited only from Parmigiano-Reggiano and Grana Padano which are the local specialty of Middle North in Italy. The raising period for raw material pork used in Galloni are one month longer than Parma ham Consortium’s regulation (more than 9 month). Because, Meat with muscle fiber tightly and moderate fat can be stand a long period time (from salting to curing) makes true Parma ham. It is traditional commitment of Galloni. 300 slaughter houses all over the Italy. Only 3 farm companies make contract with Galloni, because they passed the Galloni’s strict hygiene requirement for raw material. Here is episode of "How much Galloni respect on materials". The raw material failed at Galloni’s inspection, not send back to producer.
Because those raw materials are used by other manufactures in Parma area. That means “raw material can’t reach to Galloni Standard = Good enough for the other Parma ham manufacturers.”
Point: Long term raising, selected according to strict = Spend expense more than other manufactures.
(2) First salting
After received raw materials, First salting on raw material that passed regulation.
Salting Master decide by the each Thigh meat of size, weight, and balance of meat and fat by eye and hand for salting. In that case, the salt must use two kinds of salt properly. The part of covered with skin use dry salt, and around meat and bone use wet salt. Ordinary Parma manufacturer not decided to use 2 kind of salt properly but Galloni take care every Thigh meat with this process.す。
Point: Spend time and labor for salting because to spare no effort.
(3) Second Salting
One week after first salting on the Thigh meat. Salt penetrated and moisture come out.
Salting master will decide suitable amount for 2nd salting and maturating period of raw material by the color of Thigh meat.
At that time, the salt master decide the amount to salt by imagining of taste when each Thigh meat became Parma ham.
Point: It is not routine work, Take care every single pieces. = Its costs more than usually.
(4) Salting Stage
For general Parma Ham, resting about 90 days after removing the salt before curing. However, Galloni set this period for 120 days. Because yeast living in a cellar is attached to prosciutto on this period. It is an important thing to become a basis for maturating.
In Galloni, this period has been set for one month longer than other companies, so yeast firmly attached to the surface of Thigh meat. Leaving space between each ham and ham when storing, so yeast attach to ham well in storage. That will allow the air flow evenly. In other Parma ham manufacturers, especially large manufacturers, salted Thigh meats are arranged as much as possible in the cellar, it is very common that air conditioners are used. That’s why, possible to produce large quantities of products with a certain level of quality in a limited space keeping temperature and humidity constant. However, Galloni is sticking on the company's important selling point "Galloni's fragrance and color, and gorgeous taste", Keep traditional manufacturing methods no matter how much the order increases.
That is the reason why the taste of Galloni is the representative of Parma Ham in the Italy.
Point: The storage period is one month longer than other companies, so production is not big. When hanging, craftsman keep a space with up and down and right and left.
(5) Maturation Period
The maturation period of Parma ham of Galloni is longer than the maturation period prescribed by the Parma Ham Consortium.
As mentioned above, the Parma Ham Consortium call Parma Ham, which has been maturation for at least 1 year, but Galloni has decided that the minimum maturation period is 1 year and 2 months = 14 months or more.
Basically, the materials of prosciutto uses only salt and pork, the work of lysine, one of type of amino acid, greatly affects the deep taste. Lysine is generated by breaking down the protein by yeast attached to raw meat during maturation period. From Galloni's history, We think need a maturation period of 400 days (400 ÷ 30 days = 13.3 months) or more for Lysine to be born. In other words, we believe that prosciutto with a maturation period of 14 months or more at the shortest will be prosciutto with a taste component. However, it is not necessarily to be good, if the maturation period is long.
Galloni's product line-up has three types, at least 14 months, 18 months or more and 20 years maturation, Each product is chosen by when inspected the raw meat and salting, that it seems to be eventually become delicious at the end. In other words, every single pieces is made by choosing "that will be most delicious" in the maturation period.
Point: Parma ham from other companies has a minimum maturation period more than 12 months, but Galloni require at least 14 months maturation = yield rate, inventory turnover rate and storage fee, all cost more than other companies.
(6) Maturation technique
Parma ham makers of the size that can be exported are increasing to use of air conditioning for maturating, but Even now, Galloni maintains the traditional way and opens the window of the storage for the maturating.
Of course, depending on the season and the weather, the degrees of opening and closing of the window will change, but as skilled craftsmen open the window every day for the natural wind, the yeast attached to the maturated ham is refreshed and deep, Galloni believe that the taste and the rich aroma are produced This way of thinking is also keep when building a new third factory.
When Galloni built a new factory, Galloni used a special building material that brings the same effect as the traditional way to the wall and floor. In this way, Instead of just trying to automate and mechanize efficiency, succeeded in incorporating current construction methods while maintaining the traditional way of Parma Ham and Galloni.
Point: There is a difference between automatic factory of large production and a produce by hands.