S.Ilario was born more than 60 years ago from the passion of Piero Montali and the dedication of his sons, Stefano and Raffaele. Here, ham processing is a tradition rooted in generations, and S.Ilario keeps this legacy alive, taking care of each stage while respecting artisan methods handed down over the years, with special attention to sustainability - using energy from renewable sources and reducing the impact on the environment. The production process begins with raw material selection and “S.Ilario” trimming, which gives each ham its distinctive profile. Each ham must feature a perfect balance of fat and lean and come from farms located in the Po River regions that work with respect for animal welfare. Even the sea salt comes from an Apulian salt works, in coarse grains that are ground only later. The legs are salted in precise doses and then cured for a minimum of 20 months and up to 30 months or more, developing a delicate and complex flavor. No artifice can replace mastery in achieving perfect curing: one must open, ajar, bar the windows, let the air filter in or dampen it, just as one does when sailing under full sail. The result is a unique product with a rich, enveloping flavor. Prosciutto S. Ilario is a culinary experience that celebrates the dedication of the people who produce it.