Castagnolo from Casertana breed is a ham that has something mysterious. The distinctive black foot conveys the hereditary mark of this ancient breed while the thinness of the bone guarantees the genetic mark of the pure breed.

The care with which we work it at Ca’ Dante Factory is quite maniacal. The nobility of this meat requires that sea salt is the only preserving ingredient.

The mixture with which it is covered is composed of lard and chestnut flour from the Apennines. Seasoning takes place in our cellars located on Leo stream from which we take the best air for each season: humid and hot in summer, cool and dry in winter. After 8 seasons at least, and never under 30 months of seasoning, the “black work” is completed!