Merkki: Artigiani di Bottega

The black pork ham, with a deep red color and an intense flavor, recalls the scent of the wood and has a deep sweetness that comes from the type of breeding and feeding in the woods. Black pigs are free to graze in wide free hilly terrain under sun, wind and rain. The production is traditional: for three weeks the hams absorb the salt in a cold and cold cell, then rest for three months, drying slowly. Now it's the turn of the sea that, before reaching the valley, has stolen the balsams of the woods on the Apennines. According to the season, the windows open and for twelve months we proceed like this. Then you go down to the cellar: here, after two years, the maturing process ends.