Salumificio Peveri Carlo S.a.s.

From the fresh ham of Italian pigs, bred according to animal-welfare rules, we produce this ancient and noble cured meat of Emilia tradition. Processed like Culatello, it is salted dried with sea salt  and whole spices, stuffed in natural pork casing and tied with twine by hand. It is aged for 8 months in a underground cellar, where time and the right humidity gives unique organoleptic properties to this product.