First, pork meat is shaped, salted and left for some months in the southern rooms of our farm, where wind naturally entering from open windows helps the drying process. Winter humidity and fog ensure a long and slow drying.

Our culatelli and cured pork meats are then left in ancient cellars till dry.

Fortana and Malvasia grape pressing is made in the same cellars where our products are aged: this ensures constant humidity and special flavours.

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