01 The ham
A shape
that
tells
a story
The distinctive bent leg comes from an ancient Sardinian practice, passed down through farming families. A shape so recognizable that it also appeared on rare coins dating back to Roman times.
02 The breed and its farmers
It all beginswith the animal
For our products, we chose Sardinian pigs raised by Sandro and Linda at Trullu farm. A story that began almost 30 years ago and continues a family tradition of breeding and selection.
03 The territory
30
hectares
of Sardinia
The pigs live in semi-free-range pasture among oak trees and Mediterranean scrub, feeding on native plants, supplemented with cereals and legumes grown on the farm or sourced locally.
Oaks · Myrtle · Mastic · Phillyrea · Wild olive
04 Processing
One animal,many cured meats
This is where our work begins.
In Ardara, we process these meats following knowledge passed down over time and one simple principle:
Every part has value. Nothing goes to waste.
Ham is only one of the ways we transform Sardinian Pig. The same raw material also becomes coppa, pancetta, lardo, sausages and other cured meats, each with different times and techniques but the same philosophy.
06 Slow Food Presidium
Sardinian Pig Breed
Slow Food Presidia are projects that protect small-scale quality products in need of safeguarding, made according to traditional practices.
