At Fors Säteri, since the 1940s, we have specialized in raising pigs. Here, we follow the pig from birth to slaughter. Our hams are from specially selected pigs that we have raised. The hams are butchered specifically according to our wishes to achieve the right shape for a perfect air-dried ham.
The only additive the hams are treated with is a flavorful sea salt. After the salting period, the hams are hung to mature and become ready to be enjoyed at the earliest after one year, depending on the size and degree of maturity. The ham has then lost up to 25% of its original weight of about 10 kg.
The preparation of the ham can be compared to that found in Italy, but our ham is less fatty. After salting and cooling, the ham is air-dried at 16-20° C. Each ham is individually checked throughout the entire production process.
