The pigs must be of the prized white breed, born in the above-mentioned regions, slaughtered in excellent health and bled according to the best productive techniques not earlier than the ninth month from birth.
The average weight of the pigs utilised is about 160 Kg. (live weight).
The fresh thigh must have the femur as the base bone, the tibia, the stifle bone and the first line of the tarsal bones, and must be of sufficient weight to result in a weight, after curing, of not less than 7 Kg.
Fresh thighs weighing about 11-12 kg. are generally used and the weight of the cured ham is around 8-9 kg.
The requirement for fresh thighs with determined requisites has led to an authentic integration of the production chain.

The pigs, whose fresh thighs will be destined for Modena Ham production, as is valid for the other safeguarded hams, are branded (tattooed on the thigh) within the first 30 days from birth; all the other successive processes, including slaughtering, are marked by further identifying brands and appropriate certification. The operators in the production chain are all known and approved by the entity controlling production.