It represents the ham top of hams, the excellence end pure essence, once fully matured. It guarantees the advantage of being able to enjoy the maximum fragrance and taste of a raw ham. It’s the perfect format gastronomy shops. It’s also ideal for slicing with a knife on the occasion of special gastronomic events.

The bone is removed by making a partial lateral cut and removing it. Once the final cleaning has been carried out with a knife, it is sewn with staples and pressed in hydraulic presses. The shape has a homogeneous and regular appearance, which facilitates slicing.

It’s ideal solution for those looking for a practical product, not requiring any deboning skills. This is the boneless ham par excellence. It is used in restaurants, deli counter of supermarkets and delicatessen shops.

The bone is removed by making a partial lateral cut and removing it. Once the final cleaning has been carried out with a knife, it is sewn with staples and pressed in hydraulic presses. The shape has a homogeneous and regular appearance, which facilitates slicing.

It’s ideal solution for those looking for a practical product, not requiring any deboning skills. This is the boneless ham par excellence. It is used in restaurants, deli counter of supermarkets and delicatessen shops.

The bone is removed by making a partial lateral cut and removing it. Once the final cleaning has been carried out with a knife, it is sewn with staples and pressed in hydraulic presses. The shape has a homogeneous and regular appearance, which facilitates slicing.

It’s ideal solution for those looking for a practical product, not requiring any deboning skills. This is the boneless ham par excellence. It is used in restaurants, deli counter of supermarkets and delicatessen shops.

The bone is extracted from the center, preserving the classic rounded shape so defined as “addobbo”, a sort of decoration shape, and then proceeding with the stitching. The slice remains wide and rounded. Its large round slice makes it perfect for the most refined delicatessens, where presentation makes the difference.

It is obtained from seasoned ham without bone; it is pressed and composed manually inside a cold press. It comes without shank and rind, with a square shape which facilitates slicing and reduces waste to a minimum. The product is configured as a “ready cut”, offering a great practical advantage and easy to use. It is the ideal solution for multiple needs suche as food service.

It allows you to improve the appearance of packaged products, facilitating the preparation of cold cuts bags and ensuring optimal management of the quantity of product to be used in different dishes.

It is the most used format in the catering world because it is ready cut and with top yield.

It is obtained from seasoned ham without bone; it is pressed and composed manually inside a cold press. It comes without shank and rind, with a square shape which facilitates slicing and reduces waste to a minimum. The product is configured as a “ready cut”, offering a great practical advantage and easy to use. It is the ideal solution for multiple needs suche as food service.

It allows you to improve the appearance of packaged products, facilitating the preparation of cold cuts bags and ensuring optimal management of the quantity of product to be used in different dishes.

It is the most used format in the catering world because it is ready cut and with top yield.

It is a ham without bone, rind and fat, cleaned with a knife and pressed. This skinned leg is particularly easy to prepare for slicing. It has low waste and great enjoyment. is ideal for the “modern” and ”fast” restaurant keeper because it is immediately ready to cut to be sliced and enjoyed.

It is a ham without bone, rind and fat, cleaned with a knife and pressed. This skinned leg is particularly easy to prepare for slicing. It has low waste and great enjoyment. is ideal for the “modern” and ”fast” restaurant keeper because it is immediately ready to cut to be sliced and enjoyed.

Unique in its processing, deboned without altering the structure of the meat, the bone is removed laterally without being pressed but rejoined with staples and subjected to vacuum, maintaining an aesthetic similar to bone-in ham. It’s the ideal solution for gourmet delicatessens looking for a practical and quick to handle product, without giving up the elegance and tradition of bone-in ham.

Is de-boned by first cutting the nut and opening it to obtain two divided parts. The walnut can be sold individually. It has the characteristic of having a round slice similar to the Addobbo but smaller in size. It is ideal for the ‘modern’ and ‘fast’ restaurateur because it is immediately ready to be cut, sliced and eaten, has a very low percentage of discard and is very enjoyable.

After deboning, it is placed in a mold and pressed, just like the “piatto” ham. Its distinctive feature is the cut of the “gambetto”, which eliminates the thigh ridge. It comes with a long, flat slice, ready to be sliced and enjoyed. The advantage of this format is practical since it does not contain bones and therefore, once the vacuum is open, It only needs minimal cleaning before being placed on the slicer.

It is the ideal choice for those looking for a perfect combination of innovation, practicality and refined taste. Its innovative processing makes it  easy-to-use  and at the same time characterized by a refined aesthetic, similar to that of an artisanally processed raw ham.

After deboning, it is placed in a mold and pressed, just like the “piatto” ham. Its distinctive feature is the cut of the “gambetto”, which eliminates the thigh ridge. It comes with a long, flat slice, ready to be sliced and enjoyed. The advantage of this format is practical since it does not contain bones and therefore, once the vacuum is open, It only needs minimal cleaning before being placed on the slicer.

It is the ideal choice for those looking for a perfect combination of innovation, practicality and refined taste. Its innovative processing makes it  easy-to-use  and at the same time characterized by a refined aesthetic, similar to that of an artisanally processed raw ham.

“Tranci” are obtained by cutting a ‘flat’ raw ham into different sections (halves, thirds and quarters). They offer the advantages of using a slicing machine with a small blade; of guaranteeing freshness and quality at every use thanks to vacuum packing; and of lending themselves to moderate consumption in portions suited to one’s needs.

“Tranci” of the raw ham are suitable for a variety of users - Restaurants and pizzerias - Food shops - Gastronomy and delicatessen shops - Catering and banqueting - Private individuals who love raw ham. All in all, “Tranci” are a versatile and high-quality solution that can meet the needs of a wide range of customers.