Rovajo

Desulo flavours

A wind of fragrances

Born from an ancient tradition, Desulo cured ham has been mentioned by "Slow Food" in the "Guide to Italian Cold Meats".
It is obtained from the hind legs of selected pigs which are first hand-rubbed with salt, aromas and spices and then… left to rest.
The ham seasoning and air-drying process last for over a year. A continuous change of air allows the woodland fragrances to add to the meat maturation and form its inimitable flavour and taste.
The ham "Old Flavour" is particularly tasty yet sweet. It is obtained exclusively from Sardinia bred pigs.
By the same intense and scrupulous care
Rovajo also makes sausages, salami, lonze, pancette and guanciali.
Sausages and salami are made with coarse-grained, lean pork, flavoured exclusively with natural spices following the ancient recipe, as well as the pancette and guanciali.
All of them are allowed the same slow maturation process as the ham.
The coppe and lonze are made from particularly lean pork and are indicated for the lovers of low fat food.
The application of traditional techniques and procedures together with the unique climate conditions give our cured meats an intense and delicate taste which is made irresistible by the natural aromas.

The secrets

The accurate choice of ingredients; the passion for the ancient techniques passed down from generation to generation; the fragrant winds from the mountains combined by nature with a unique climate; a slow and natural seasoning.

These are the secrets of Rovajo cured meats

In the heart of Sardinia, on the Gennargentu Mountains, the intense and exquisite flavour of Rovajo cold meats is created.
The micro-climate of the Gennargentu Mountains, from which the winds blow down into the valleys the fragrance of herbs that are to be found only here, together with an ancient technique passed down from generation to generation, cooperate to the exquisiteness of the products of this generous land, which are highly appreciated and sought by the connoisseurs.

Ham, the king of Gennargentu