Time, air and artisan know-how: the secret of our dry-cured hams.
The tradition of the master salumieri of Antica Foma was born in Nonantola and has been handed down for generations, combining selected raw materials with slow ageing times.
Every stage of production is followed with artisan care, to guarantee a genuine and distinctive product.
Here we share the news, the events and the stories that bring our workshop to life.