Faeto ham (presutt’ de Fait’ in Faeto dialect) is a typical traditional cured meat produced in the Faeto estate and is obtained from the legs of pigs born, raised and slaughtered in Italy. The hams are medium/large in size: the bone-in legs weigh no less than 9 kg, while the boned legs weigh no less than 7.5 kg. The meats are salted with salt from the Margherita di Savoia salt pans, and no other preservatives are used. After an initial maturation phase (lasting about 4 months) the ham is “sugnato”, i.e. stuffed with lard, rice flour and pepper. The second phase of maturing follows which lasts for at least a year. The minimum production seasoning is therefore 14 months but can extend up to 18 months. The final product, thanks to the cool and ventilated climatic conditions of the Upper Celone Valley, has a high level of trimming and a particular flavour.
