PROCESSING:

We choose the best pigs according to what they are fed upon.

We choose the best pieces, they undergoa salt- based  process,  in proportion with their weight. Then, they are washed with checked water and put in to our driers.

Then they are dried very very slowly and very carefully, in traditional, and natural way. The final drying process of the ham is thus made in a very rigorous way, that of a cottage industry.

Then the ham will rest in our cellar in order to get its exceptional aroma, flavor and colour.

Finally, the " Hamer master" will select and  check the aroma of each of the Jaseto Hams  before they come out on to the market.

THE RESULT: