Development of Bama Fermented Ham Co., Ltd.

In 1990s, the company made pioneering efforts, actively explored, looked at the world, went abroad, visited Italian, Spanish and other European countries, and actively communicated with peers, which laid the foundation for fermented ham to come to China and determined the strategic direction of developing Parma fermented ham.

In 2006, after nearly ten years of preparation, the company formally reached a cooperation intention with relevant European enterprises and experts, invested heavily in introducing international advanced fermented ham production lines, and sent commissioners to Europe for several times to inspect the production technology of fermented ham, and invited top European technicians to take charge of the production of Parma ham.

On June 20 10, the company was the first in the industry to pass the national food GMP certification.

In September of 20 10, after three years of natural fermentation and careful cellar storage, the first batch of Bama fermented ham was born.

20 10 1 1, which established the first enterprise standard for fermented meat products in China. Parma fermented ham was officially launched.

20 1 1 The company has set up branches and offices in Beijing, Shanghai, Hangzhou, Wuhan, Guangzhou, Xiamen, Qingdao and Wenzhou. And held many tasting meetings in major cities in China.