Processing activities

The processing
The processing methods are just as important as the high quality and the origins of the raw material. Starting with the salting process, which is carried out by the person in charge and the workers who cover the leg of pork with salt and rub it in, followed by the resting phase, the washing, drying are all carried out with traditional craftsmanship. This direct relation between the workers and the product ensure that the final results will perfect, as the Branchi firm well knows.

The salting process
The ageing
The last "ingredient" in the perfect recipe that produce unspoilt traditional hams, is the ageing process. During the long ageing period, it is once again the workers' experience that ensures the right degree of humidity, temperature and ventilation that will give correct ageing resulting in a tender, fragrant, sweet ham to be appreciated on our tables.

The ageing