The Mito is a ham that comes from carefully selected meat of domestic pigs, all with a live weight of at least 160 kg. It is a product with an extremely delicate taste: a delicacy obtained thanks to an initial wisely limited salting. The Mito is then cured in an ideal environment for more than 14 months, after which it undergoes a period of final ripening achieved by exploiting the special characteristics of the microclimate ventilation and temperature characterizing the high valley of Tronto river. All stages of the production of this ham follow naturally the centuries-old traditions of Amatrician butchery.