The culture of ham production is extremely ancient, making use of particular procedures to dry meat and ensure its conservation. A system which is simple enough, but is characterised by a minimum of ten exceedingly meticulous operations, all of which must be carried out painstakingly: Selection, salting, pre-resting, resting, washing, a session in the drying room, three washing/dryings, pre-curing and, finally, the actual maturation in cellars. Each production phase is checked and carried out by qualified staff with long experience. For this reason, each Fratelli Galloni operator only deals with a limited number of hams. A standardised and fully automated production system would allow a five-fold increase in volume, but the care and attention would necessarily be very much inferior, rendering a pursuit of the quality levels which characterise Galloni ham impossible.

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