Our products

Our ham is always rested to mature for not less than 14 months.
Using our experience acquired over many years of ham production, at the very beginning we select for processing only pork legs having the right proportion between lean meat and fat, so that at the end of the long curing period a perfumed, soft and delicate ham is obtained. A certain amount of fat is in fact necessary to make a high-quality product. Moreover, ham fat is rich in monounsaturated and polyunsaturated fatty acids, which according to recent studies may have beneficial qualities.

At the end of maturing, ham can be sold on or off the bone.