A Family Tradition
We are Anna, Nicola and Giusy Montecalvo, three siblings united by one passion: pork meat processing. This is our ancient family tradition, closely guarded by our ancestors and practiced exclusively for our
family’s needs.
We have chosen to revive these age-old recipes and share the goodness and authenticity of these products with your families.
Our mission is to bring to your tables the uniqueness and excellence that come from our passion, meticulous attention to aging, and most importantly, the high quality of the meats we select directly from our own farm.
Some of our products
Capocollo
It is cut from the upper part of the neck, hence its name "capocollo" (literally "upper part of the neck"). The salting process is meticulously performed by hand by our operators, using only salt and ground pepper. After an initial salting phase, the meats are hand-massaged daily with care and dedication, allowing the salt and spices to slowly envelop the meat. Following salting, the meats undergo natural curing in caves, which lasts approximately 150 to 200 days.
| min. curing time | 150/200 days |
| shelf life | 150 days |
| average weigth | 2/3 kg |
Filetto
| min. curing time | 150/200 days |
| shelf life | 150 days |
| average weigth | 2/3 kg |
Filetto Lardato
Filetto lardato is obtained by cutting lean pork loin with the back fat and rind left attached.
The meat salting process is meticulously done by hand by our operators, using only salt, whole peppercorns, and ground pepper.
After an initial salting phase, the meats are massaged daily by hand with care and dedication, allowing the salt and spices to slowly envelop the meats.
After salting, the meat undergoes a natural aging process in a cave, lasting approximately 220 days.
| Min. Curing Time | 220 days |
| Shelf life | 150 days |
| Average Weight | 4,5 kg |
A Pure Landscape
We are located in Panni, a tiny village in Puglia nestled in the Monti Dauni, at 801 meters above sea level.
Here, far from the chaos and smog of big cities, we enjoy fresh air thanks to our altitude and the abundance of surrounding woods. This enables us to naturally age our cured meats in our caves, benefiting from a unique microclimate. The uniqueness of our products is also enriched by the blend of cultures as we are situated on the border with Campania.
Animal Welfare and Craftsmanship.
To ensure the excellence of our cured meats, it is essential that the meats are of the highest quality. That’s why we raise our pigs on our family farm, where we inherited a deep passion for our animals. We are committed to respecting the pigs’ growth cycles, carefully managing their diet to guarantee high standards of physical and mental well-being. This approach ensures that the meats are of superior quality and safe for human consumption.
Our Magical Caves
The unique taste of our cured meats is achieved through natural aging, which takes place in our seasoning caves. We have restored former stables. These spaces, with their natural humidity and temperature characteristics, combined with a modern energy-saving system, allow the use of the external area when weather conditions are ideal. This enables our products to age slowly and naturally, without forcing the aging process. The aging phase is crucial, so we dedicate ourselves daily to meticulously monitoring the curing progress of each product.
