Ham aged 30 months hand cut
The production process is the traditional one, but already legs selection is very special: meat is of superior quality and has a higher content of fat to allow for a longer maturation. Over a three-week period legs absorb salt in a humidified (80%) and refrigerated (+1 to +4 °C) cell, then for three months they rest and dry slowly. And now it is up to the breeze from the sea, which has stolen the wood scents crossing the Apennines. Following the weather, windows are alternately opened and closed for nine months. Finally our hams are stored in the cellar: 30 months later their seasoning is completed.