In 1957 this small company was founded to produce prime San Daniele prosciutto, and is one of the few that still processes entirely in a workmanlike and artisanal manner. The hams are cured for up to 18 months, following the cycle of the seasons in age-old fashion, opening windows when temperature and humidity conditions allow. The raw material consists of selected thighs from the local PDO cured ham circuit, checked one by one. The factory has its own outlet.

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