PERNIGOTTI CURED MEATS
Salumificio Pernigotti is a historic Italian company, founded back in 1900.
A true family-run business, the kind of story where craft and tradition are passed down from father to son.
Great-grandfather Francesco had the intuition to start the charcuterie business within the family butcher shop, located in the Piedmontese town of Carezzano.
Today, we have reached the fourth generation: Franco and Carlo Pernigotti, father and son, still produce their cured meats in Carezzano using traditional, artisanal methods and only heavy pigs — achieving a rare, old-fashioned quality.
The company is structured for limited-scale artisanal production: long times and fully manual processes ensure the highest possible quality, far removed from industrial production.
The secret of Pernigotti’s cooked ham is the “vein salting” technique: pork legs are manually injected with a blend of water, salt, and natural aromas at 2 atmospheres of pressure. This allows the brine to spread evenly through the capillaries, preserving the muscular texture of the meat.
Vein Salting
A tradition passed down from father to son
Franco and Carlo Pernigotti work according to a tradition passed down through generations: every step in the preparation of their cooked ham is carried out by hand, with care and patience.
The secret to the quality of the Gran Cotto Pernigotti lies in vein salting, a delicate technique that allows the brine to spread evenly through the tissues, preserving the compact texture of the meat.
After resting in brine, the hams are deboned by hand, slowly cooked, and vacuum-packed.
The result is an artisanal ham made from Italian heavy pig legs, with an authentic flavour and unmistakable texture.
PERNIGOTTI CURED MEATS
Quality, tradition and care in every single product