Ham

It is made by using traditional methods, aging the ham at leisure, having it caressed by the natural wind of the region. For the making of the ham are used only high-quality pigs, which have been bred for at least 14 months. You should try this ham, made by professionals!

* Our sliced pack is "Italian Prosciutto" made in our factory in Japan by slicing imported whole boneless Parma Prosciutto.

Cradled in Alpine and the Adriatic and made by traditional production method with great care. The maturation and humble salt create mellow and sensitive characterizations of San Daniele.

*Our sliced pack is "Italian Prosciutto" made in our factory in Japan by slicing imported whole boneless San Danile Prosciutto.

A reasonable Italian Prosciutto cured for 10 months.

Northern Italy's distinctive smoked cured ham. Less fat cured ham is smoked slowly and gradually.

The material is Italian pork back ribs. The product is cured bacon, being dried and aged. It has a specific flavor and taste, which makes it very suitable for different types of dishes.

In order to make this product, the maker uses the part, which is between the head and the hip of the pig. Some of the prosciutto and some of the salami technology manufacture methods are used to make Coppa, which gives it very special aroma and sweet flavor, thus making it a unique product.

A cured ham made from white pig. Cured in Olot village in north-eastern part of Spain, Cataluña state. It is a bone-in ham but pelvic bone is removed for ease of use. Therefore. it is easy to slice and yields volume of sliced meat from a single bone-in ham. Its appearance does not vary from ordinary bone-in ham as it is dried and cured with massaging process at regular intervals after debone process.

There is a small village near the border with Portugal, Andalusia region and Extremadura region. The name of village is Jabugo.Jamon Iberico can be manufactured in a very limited area of Spain: from the central western part to the southern western part of the country. The Jabugo village is at 700m altitude and the everyday temperature range is really big, which makes the aging of Jabugo ham really unique for the area.The ham, made in Jabugo village is called Jamon de Jabugo and the Spanish people know, that it is the king of Jamon Iberico Iberico pigs are famous for their love for acorns, which makes the ham the best in the world. The meat, which looks like marble and has a unique aroma, is an exquisite product.

A cured ham made from meat of Hungarian national heritage “Mangalica pork” and produced by Spanish authentic production method. Cured for 24 months.

IGP certified product “Black Forest Ham” (smoked cured ham) is smoked by fir and juniper fell from Schwarzwald (black forest), and cured by the exceptional air from Schwarzwald (black forest).

"Black forest bacon" (smoked cured bacon) is smoked by fir fell from Schwarzwald (black forest), and cured by the exceptional air from Schwarzwald (black forest).

This ham is made, using traditional methods and a high-quality raw material. It is being aged for at least 10 months

Cured beef ham. It's not necessary to cook. You can create new recipe such as Sashimi style, Yuk (Korean style sashimi) style, Carpaccio style, etc by using this cured beef ham without cooking. It's an ideal alternative item to raw meat.

Cut-off cured ham made of Pork thigh meet. Suitable as ingredient of salad, pizza and pasta.

French type cured ham by filling pork loin into casing. Lighter taste than schinken. Suitable for hors d’oeuvre or salad.

French type cured ham by filling pork leg into casing. Leg version of pork loin fumee. Less fat and lean taste.

German type cured ham made of pork loin. Rich smoky fragrance and salt. Slice pieces can be used for hors d’oeuvre or wrap with sprout for appetizer.

Dice cut raw pork bacon for ease of use (10mmx10mmxapprox.3.5cm). Suitable for appetizer to go with beer in raw. Slightly roasted one suits pasta or fried rice.

"Pancetta" made of pork belly. Processed in salt and smoke without heat. It’s juiciness and freshness are incomparable to normal bacon. Good for use in slice.