Prosciutto di Faeto

For its production is used a quarter of black pig which is salted and dried under stone pressing.

After the first maturation phase of about 4 months, the ham is "cork", that is sprinkled with lard, flour and pepper; then begins the second phase of maturation lasting at least one year.

The final product has a lively color and an intense flavor; for its characteristics and quality, Prosciutto di Faeto recalls the Spanish Iberian Jamon de Bellota.

Every first Sunday of August Faeto celebrates its most famous typical product with the "Fète de lu Cajùnne".

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