La Bastia cured meats have the sincerity of the Emilian people, no half measures: only special raw materials, salt and the artisan knowledge of our Salumai Masters, who preserve the memory of ancestral gestures. We only use meat from national farms. produced from the best Italian pork legs, selected from the Viadana breeding, owned by one of the partners of the salumificio. The processing of the meat, the salting by hand, the bagging and the long aging in the centenary cellars are precious rituals performed with extreme respect.
