Piedmontese Cooked Ham

Produced only with selected pigs belonging to our PDO production program. The fresh hams are not subjected to syringing and churning to maintain the integrity of the muscle fibers. Salting takes place in the artery and after resting for seven days the leg is deboned manually. Cooking is slow and by steam.

The result is a well-cooked ham, therefore tender, not wet, sweet and with the unmistakable scent of meat, whose highly selected raw meat comes exclusively from our farm.


  • Salting in the artery
  • 7 days resting in brine
  • Manual deboning
  • Steam cooking
  • Very tender
  • With the taste of… Meat
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