The origins of Modena Ham go back to the very ancient times, probably even to the bronze age: the first documents relate to the epoch of the Celts, who introduced the practice of conserving meat with salt, and that of the Romans who enriched their banquets with pork, hams and sausages.

The Roman soldiers departed for very long campaigns with large quantities of salted pork and hams from the prosperous Po plain.

The Modena zone has been considered for ages as a point of reference for the production of pork thanks to the ancient and wide-spread tradition of cured meat and gastronomy.