During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.
To prepare the ham, the pork legs are first cut by our master butchers. They are then lightly salted and spiced according to an old tradition, and cooked very slowly. The hams are then lightly smoked over beech wood. Thanks to this treatment, the ham acquires a delicate aroma, its characteristic flavour and the meat remains particularly succulent.