The production of Modena Ham commences with the paring of of the fresh thigh, by means of elimination of the excess fat and part of the rind: the ham has, in this way, acquired its characteristic pear shape and is ready to move on to the salting phases.
This occurs with the sprinkling of sodium chloride in quantities such as to allow, after curing, a savoury but not salty flavour.
The salting operation is repeated twice for a total period of about 20 days (first and second salting); thereafter the salted thighs are placed to rest in appropriate rooms, at controlled temperature and humidity, for about 60 days, during which the salt is absorbed homogeneously into the meat.

After the rest phase, the thighs are subjected to a particular type of washing and drying for the purpose of reducing the high percentage of humidity; they then commence the true and proper curing phase in environments realised to ensure natural conditions of humidity and temperature, thanks to constant ventilation and aeration. During curing, the pork fat or coating is applied, which consists of coating the uncovered portion of the ham with a paste of lard, salt, pepper and a derivate of cereals. The entire duration of the curing is at least a year, although small variations may occur based on the weight of the hams.