It is necessary to perform correctly all the steps of the curing process to ensure the quality of the final product and the perfect balance between taste and texture. No artificial coloring, flavor enhancers or additives of any kind are allowed in our products. We use only the best sea salt and spices in order to preserve the original flavor and obtain the perfect combination of taste, smell and colour.

Pigs are transported by the farmer to our plant and are left free to adapt to their new habitat for 24 hours ( this period of time is usually necessary to allow the dispersion of toxins caused by the stress of transport) before preceding on with the next delicate phase. This process takes place in a strictly controlled environment and is performed by highly qualified and experienced personnel.

The Steps

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Cooling and Cutting

The first two steps in the curing process are extremely important, first of all the two separate parts of pork are cleaned and refrigerated to prevent the meat from spoiling, next the raw meat is cut into different portions, this delicate operation is performed by an expert with precise cuts that separate without damaging the meat.

The different cuts will then be processed into various products depending on the specific characteristics determined by many factors including texture, PH-value and size. This kind of selection is intended to separate the most "noble" pieces that will be processed whole from the pieces that will be used to produce dry-cured sausage or are intended to be sold as fresh raw meat at the meat counter.

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Salting and Resting

The cuts of meat are covered in pure sea salt, refrigerated and then stored in a temperature-humidity controlled environment, the salt is hand-rubbed on to the ham at regular intervals according to weight to allow the right amount of salt to be absorbed.

The portions of pork will then be hung in temperature-humidity controlled storage rooms for several days to dry in order to lower the water content of the meat. This is a very important step in the curing process, an essential element to achieve the perfect consistence and flavor of the final product, it must always be performed by an expert, a skillful “maestro” . During this period of resting the hams are washed with lukewarm water to remove any impurities or salt excess.

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Curing and Greasing

The curing process is the final stage of the production. The hams are hung on racks to allow a natural, slow and gradual drying process. The length of the curing process depends on the size of the meat pieces and the type of products. It can take from nine months to two years, depending on the size of the ham.

During maturing process, the products are checked constantly, “piercing” is performed to check maturing by experts trained to recognize and evaluate the olfactory characteristics of the products, “sugna” a special mix of lard, rice four and spices is spread on the parts of the ham not covered with the rind to protect and soften the meat and prevent it from drying too quickly, this process is called “sugnatura” greasing.

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Sausage and more

The portions of meat intended for the production of sausages follow a different process, faster but not less accurate. The selection stage is followed by seasoning stage which consists in adding salt and other natural, aromatic spices and herbs to the raw meat, such as pepper, chili pepper or fennel.

The process is carried out with great care and precision so that all the ingredients are perfectly balanced to enhance the excellent natural flavor of the meat. The various products are then stored in temperature-humidity controlled rooms to dry and put on racks until the curing process is completed. The length of this process may vary according to the different kind of products.