In preparing our pork ham, we rely on simplicity and experience. There’s no rushing — every step is done with care, from salting to the long process of cold smoking. The result is a cured meat product with full flavor, natural firmness, and a pronounced smoky aroma.
We smoke the ham over beechwood, at temperatures up to 20°C, for several days — just the way it used to be done. This creates a rich, homemade flavor without drying out the meat, achieving the perfect balance of texture and aroma.
Everything is done in our own production, by hand and with dedication, relying on over 30 years of artisanal experience. Our pork ham is the choice of those who truly appreciate the lasting value of traditional homemade cured meats.
