DOK Dall’Ava have always selected directly in the slaughter houses the pork legs to be salted and aged. They mostly come from heavy Italian pork’s mainly raised in the Pianura Padana. This origin gives to the meat the delicate notes which make the difference. The pork legs are salted with marine salt from Margherita di Savoia (Puglia) and follow further on the set working phases to obtain a slow ageing, and this also to allow the prosciutto to develop in harmony improving month after month its scents, flavours and smoothness. These are the elements which identify DOK Dall’Ava compared to other prosciutto companies.