“The art of dry curing meat has its roots in ancient Europe, circa 5000 BC”
Our methods of dry curing meat can be traced back to ancient Europe. As early as 5000 B.C., nomadic tribes in the Loire region of France would hone the craft using available tools—natural airflow and fresh sea salt. The process made its way to Rome, where Italians experimented with different types of meats, ultimately learning from the Chinese how to apply the method to pork.
At Volpi Foods, we continue to use the same time-honored techniques and natural ingredients. Our proprietary process can be broken into four phases: preparing the meat, fermenting it, drying it, and cultivating the mold