• right_side_nav_02a.jpg
  • right_side_nav_02b.jpg

The story begins when, In 1950, Tarquinio Luppi transformed the eighteenth-century cellars of the Villa Carpintero in place with the ideal environmental conditions for seasoned hams, in the best tradition.
In the very same cellars today, about 30,000 hams mature with a special selelction of our best hams are fed on whey from the cheese-making dairies of the Po Valley and seasoned longer for improved taste.