The Molinaro family, artisan prosciutto masters since the early 1980s, are specialized in the use of the pork thigh. This most noble of all pork cuts gives rise to excellent prosciutto (seasoned with garlic, salt and pepper, and aged for 18-36 months) as well as delicious specks, where the thigh is enriched with spices and natural aromas. They also make fragrant pancetta, the flavorul 'mindricule' (pork loin seasoned with a special mix of spices) and the distinctive 'barbonsâl' (pork guanciale flavored with salt, pepper and spices).
