Maturing cellar
In the heart of Castelpoto, at an ideal altitude for maturing, stands our cellar, a place where natural ventilation guarantees the perfect refinement of cured meats. Built in wood and tuff stone , a typical material of the ridge on which the village stands, the cellar preserves tradition and creates a unique environment, capable of enhancing unmistakable flavors and aromas.
The humidity of the rooms is regulated as it once was, thanks to an ancient wood-burning fireplace that, burning exclusively olive wood , maintains the right climate balance. This traditional method allows for slow and controlled seasoning, avoiding sudden changes and allowing the cured meats to mature in the most natural way possible.
The most important ingredient is time . Each cured meat is left to rest slowly, absorbing the aromas of the environment and developing its perfect structure. Only after at least five months of seasoning does it reach the right consistency and full flavor that makes our products unique.
