Our exclusive dry-cured ham from a single farm on the Morainic Hills,
where the finest traditional Italian breeds perfectly suited for making cured
ham have been expertly reared for over fifty years.
Select pork legs, available in strictly limited quantities, are salted with PGI
Trapani Sea Salt, known for its superior quality and purity, before being left
to mature slowly in a curing cellar in the company of a select range of unique
aromas and flavours.
The ham’s delicately marbled, pinkish-red slices offer intense aromas with malty, dried fruit and curing cellar notes. On tasting, the ham releases wonderful nuances of toasted hazelnut and bread crust.
Its flavour profile is rich yet harmoniously rounded, sweet yet impeccably savoury,
with a melt-in-the-mouth juiciness. It has a sweet and long-lasting sophisticated persistence.
Slice thinly to enhance its juiciness so that it melts in the mouth or cut off pieces
with a knife for a more meditative tasting experience. Its intensely complex aroma
speaks of characterful mature, refined cheeses and aged, cured meats such as coppa or a
pork belly. It goes surprisingly well with a slice of avocado or pineapple.
It pairs wonderfully with soft, full-bodied red wines offering a bouquet of red fruits,
or with structured white wines, such as Malvasia Secco or Vermentino di Sardegna.