“According to Varro (latin scholar and writer; 116 BC – 27 BC),
in the Roman Empire flourished imports of hams prepared in Gaul.
From the Gauls, the Romans learned
the arts of curing and cooking the ham.”
Slowly roasted for over 14 hours;
48 hours marinating
in a scented brine with flavors, herbs and spices.
The artisanal production guarantees a perfect cooking in grills,
a soft but gently spicy taste and smooth slices.
The roasted ham has ancient origins:
the Romans used to boil the hams with figs and laurel bay leaves,
then cover with honey and roast them.
- Pork legs are carefully selected and brined with water, sugars, herbs and spices.
- The brined legs are marinated and massaged for two days and nights.
- The hams are then scattered with rosemary and green pepper, and placed in grids where they slowly cook, without water steam, for a minimum of 14 hours.