ideal ham Italy

... slowly. Now it’s the turn of the sea air, which, before reaching the valley, has captured the essences of the woods in the Apennines. Depending on the season, the windows are opened, and this process continues for nine months. Then it’s down to the cellar: here, after two years, the aging is completed. The result is thrilling, but one must be willing to be moved: you must grasp, almost listen to, the rare sweetness of its slice, and beware of removing the fat, light and digestible, that gives it harmony and softness. White bread and local wine are its ideal companions.

... Langhirano's ideal climate. The entire process allows for the offering of a product to the market with high-quality standards. All salumi from Monica & Grossi are free from allergens, GMOs, and can be enjoyed by consumers with celiac disease. In the market, the salumi are presented under various brands that identify the type of product under the Monica & Grossi label.

A variety of delights are offered to our customers, including loin, small loins, sausages, salami, and hams with different flavor characteristics—precious specialties that arise from selected pork meats, expertly seasoned by the skilled hands of our artisans. The minimum aging period guaranteed for each cured meat, along with the ideal climate in which this process is completed, makes every...

Specifically designed for the production of cured meats, such as capocollo and D.O.P. pancetta, Madeo Industria Alimentare also specializes in the production of ham and black pig salami from Calabria. The techniques used are predominantly artisanal, such as salting, which is still done by hand in traditional brines, just like in the past. However, where necessary, the use of modern technologies is not shunned; for instance, drying is entrusted to enthalpic machines that utilize external climatic conditions to replicate the ideal ventilation inside.