The name is a tribute to the 1960s, when the groceries were done exclusively in local shops and delis, long before supermarkets were conceived. After carefully selecting the ingredients (100% Italian), it takes 21 days to produce a slow maturation process that gives Cotto '60 its extraordinary tenderness. Salting is carried out by hand and "in arteria" (literally "through the artery"), curing the meats with an herbal infusion free of sugars or artificial flavors, making Cotto '60 a uniquely healthy choice.
