Info & Contatti

F.lli Galloni S.p.A.
Via Roma, 84 – 43013 Langhirano
Parma – IT


info@galloniprosciutto.it

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Iscrizione Registro Imprese di Parma
n. 82085 Capitale sociale € 1.549.500 i.v.

CREDITS:

Design&Code:Nafta Studio   –  Images: Giorgio Maggiolo  –  Illustrations: Marco Gherri

THE METHOD

Research an development

F.lli Galloni has always invested in Research and Development, traceability and safety in order to guarantee a very high quality standard of production and service to our customers and consumers.

Research and Development also translate into continuous internal laboratory tests, from raw materials to finished products, which are not necessarily required by law or specifications. These tests guarantee and monitor the integrity of our products.

At F.lli Galloni, Research and Development means inspiration, change, and a new path based on important previous experience.

 

It represents a significant investment in terms of finance and human resources, of commitment and dedication, in order to provide a range of products that meet customers’ needs in a targeted and structured manner.

Our R&D commitment and experience is behind our willingness to join research projects carried out in collaboration with prominent national and international Research Institutes.

Manunet

Thanks to the know-how acquired through the European project ProCured, part of the EU’s 7th Framework Programme, F.lli Galloni joined the new project “HamTech”, presented and co-funded in the context of Horizon 2020’s Eranet MANUNET III calls. The project aims to develop an innovative process for the production of dry-cured ham and to implement it on an industrial scale. The process is based on a predictive control system that optimizes the entire production of dry-cured ham, from collection of the raw material to the ageing process, according to the characteristics of each individual dry-cured ham. The project will benefit all dry-cured ham producers by supplying scientific grounds and advanced solutions for technological management without the need for destructive testing, thanks to the use of an innovative and non-invasive control system.

In Italy this transnational project (Italy and Spain) involves the Ministry of Education, Universities and Research and the Experimental Station for the Preserves Industry in Parma.

The objectives are improvement of quality control, reduction of costs and financial losses, more consistent production, and reduction in the salt content in dry-cured hams.

Procured

International research project, financed by REA – Research Executive Agency -, in which Austria, Spain, Hungary and Italy are participating. The objective is to calibrate precisely the amount of salt added to the meat, ensuring high quality standards and protecting consumers’ health.
The project has enabled the construction of a technologically-advanced machine that can measure, through sophisticated sensors, the amount of salt absorbed by the meat. Thanks to this scanning system, operators can intervene and reduce the amount of salt in case of excess and increase it should the machine detect the need for more.
Magnetic induction scanning makes it possible to measure the salt content and the intramuscular fat content in an individual pig leg.
ProCured is also programmed to measure the salt absorption by each individual muscle of the pig leg used to make the dry-cured ham. It is a highly sophisticated instrument that supports salting by hand while minimizing evaluation errors.
More specifically, F.lli Galloni is involved with the application of this technology. After calibrating the machine, we tested this new technology in the production process of Prosciutto di Parma.

Research on the formation and development of yeasts and flavours

Yeasts are constantly being analyzed in the context of a specific project that is always evolving.  Careful studies of the fat-soluble and water-soluble aromatic particles of the yeasts responsible for the fragrances and taste of cured meats have made it possible to achieve the natural “cultivation” of those needed for imparting flavours and fragrances, keeping their presence constant over time.

The ideal conditions and environments for the development of flavors and taste are also being studied: from the calibration of temperature, humidity and convective motion control systems, to the use and maintenance of those materials best suited to the development and containment of natural yeasts.

Sipe – Ham

This research has made it possible to identify the minimum salt threshold, in the available raw material, below which the product cannot offer its distinguishing characteristics.

Research on the formation and development of yeasts and flavours

Careful studies of the fat-soluble and water-soluble aromatic particles of the yeasts responsible for the fragrances and taste of cured meats have made it possible to achieve the natural “cultivation” of those needed for imparting flavours and fragrances, keeping their presence constant over time.

The ideal conditions and environments for the development of flavors and taste are also being studied.

From the calibration of temperature, humidity and convective motion control systems, to the use and maintenance of those materials best suited to the development and containment of natural yeasts.

Genomica

This is a pilot project to evaluate the technological quality of heavy pig meat used for PDO dry-cured hams with innovative genomic and process techniques.

The production chain of Italian PDO dry-cured hams needs innovation in order to provide a product that meets the needs of consumers more closely and that can be easily integrated into a quality control and traceability plan.

In order to address these needs, the pilot project aims to study the applicability of innovative genomic and process techniques to the evaluation of the technological quality of pig legs and to the traceability of the product along the entire production chain.

The study will be conducted in compliance with current regulations on animal welfare, to protect the ethical aspects of animal breeding as well as the environmental aspects of the production cycle, in order to identify optimal growth parameters.
The economic needs of all the production chain operators will be taken into consideration: pig farmers, slaughterhouse operators and processing operators, paying attention to consumers’ requirements in terms of organoleptic and nutritional quality and health impact.
The expected results of the research will help pig farmers and processing operators make an informed genetic choice, with better guidelines for breeding heavy pigs. The integration of predictive but nondestructive technology will improve the homogeneity of traditional production and result in healthier dry-cured hams, reducing the salt content while maintaining product safety.
The research will make it possible to enhance the quality characteristics and consistency of Prosciutto di Parma and increase its competitiveness on international markets.