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In Pietraroja, cold is not a limitation—it is a resource. Mountain air, silence, and patience guide the process that transforms a fresh pork leg into one of Italy’s most distinctive and identity-driven hams.
Prosciuttificio Bello was born from a countercurrent choice: staying. After earning a degree in economics, Gianni decided to invest in his hometown, converting the family house into a workshop where past and present coexist without compromise. Every space is designed to follow the natural rhythm of production, never to force it into industrial patterns.
Here, ham is not “controlled” but accompanied. Trimming is done by hand, salting takes place on wooden boards, and pressing is carried out using ancient wooden presses that give the ham its unmistakable flattened, compact shape. Aging happens in stone rooms where air flows freely through open windows, interacting directly with the meat and carrying with it humidity, cold, scents, and essential microorganisms.
Time does the rest. In winter, everything slows down—almost to a halt. Then, with the changing seasons, the process resumes, layer by layer, building a deep, dry, intense aromatic profile. When sliced, the ham reveals a dark ruby-red color; on the palate, notes of mountain air, wood, and forest floor emerge, with a long, persistent finish shaped by at least twenty-four months of waiting.
Prosciuttificio Bello does not chase uniformity or large volumes. It is a place where every ham is different, because every year, every climate, every breath of air is different. A quiet stronghold that proves true quality is born from balance—between skill, responsibility, and respect.
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To continue using the ancient wooden presses, Gianni obtained special authorizations recognizing their historical and functional value. A rare exception, granted only because these techniques are an integral part of the identity of Prosciutto di Pietraroja and essential to its authenticity.
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