The slaughtering of pigs is permitted in Italy from 9 months old. On the other hand, San Nicola well-aged hams are produced from late slaughtering, which is slightly over this time, a decision that helps further increase their quality.
All stages of the manufacturing process are meticulously monitored because each one helps create a flavour where the sweetness and softness are balanced by an intense, bold taste created from the slow ageing.
Every day, each thigh is observed, monitored, taken care of and changed depending on the customer’s requirements, thanks to the workers’ thirty years of experience, who try to turn it into the best ham in the world.
To do this, another step, which is the jewel in San Nicola’s crown, involves the salting, strictly done by hand and measured grain by grain, in a different way on every single ham and part of it.