In 1940 smoking was a necessity: Luigi D?Osvaldo smoked his hams to preserve them and sell them in his butcher?s shop. His grandchildren and son Lorenzo increased production while respecting tradition. A small quantity is smoked using milder cherry wood. The pork comes from small farmers in the Friuli area, and is mostly processed by hand and matured in well-ventilated rooms. The range includes not only Cormòns ham but also pancetta and speck.