Soft like ham, sweet and mellow like culatello: this is our breech.
It is made from the finest part of the ham and cured for 12 to 14 months in the perfect microclimate of the Emilian hills.
Here the salty air currents from the Gulf of La Spezia and Versilia soften in their collision with the karst walls of the Cisa.
The quality of the raw material, long aging and the right amount of fat combine to create a product with a unique fragrance.
It is not bagged, has little waste, and its shape allows for slices of the same size, almost from start to finish.