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It is a great product with high nutritional properties of digestibility, with a high level of proteins and low level of cholesterol because it is low fat. Ham is produced with selected legs of Sardinian pigs, which are next salted, peppered and air-dried in ideal climatic conditions good for a perfect drying process. There are several production‘s processes of hams. In Italy you can find cooked and raw ham. We produce mostly raw ham. Its particular flavour is also the result of the fragrance of junipers and musk that come from our mountains. The ideal time to capture this breeze is the sunrise. The seasoning process of ham is quite slow and depends on the weight. Generally, the good maturation is achieved in a period from 12 to 20 months. After this, the ham begins to give off a good aroma, which is the same of that produced by our ancestors.

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