Fresh thighs are sent to the best San Daniele ham producers in Friuli Venezia Giulia, a north-eastern Italian region traditionally known for its PDO dry-cured hams. Long-lasting know-how combined with care and patience are the main ingredients for the whole aging process. As the aging process of 18 or 24 months is completed, hams are ready to be sold.

The rest of the meats, intended for producing High Quality Cooked Ham, Cooked Coppa, Bacon and Salami, are processed in local cured meats production plants, chosen with particular attention. Being medium-sized plants and respecting traditional customs, they ensure an artisan process and an excellent salumi quality.