All our hams come from branded Italian heavy pigs, which were born, farmed and slaughtered exclusively in Friuli Venezia Giulia.
The requirements of a fresh leg are it must weigh minimum 12 kg and come with the trotter.
The processing cycle lasts minimum 16 months, with the ageing period likely to be extended up to 24 months, depending on the leg’s weight.
A fixed number of legs are worked every week, and natural ingredients (sea salt) only are used.
The compliance with the strictest regulations is assured by the stamps and alphanumeric codes of the farmer, slaughterer and manufacturer printed on the conformity label coming with the product.