Irpinia hams have been produced here since 1930. Originally a small workshop, over the years the Venticano facility has grown into a modern company and is now a benchmark throughout Campania for processing cured hams and charcuterie made from pork leg, such as culatta, culatello and fiocco di prosciutto. The pork is from heavy pigs purchased within Italy. This is then salted by hand and aged in rooms with windows. Ciarcia also makes ham using Nero Casertano stock.
