A precious legacy, custodians of an ancient history
A land of fascinating suggestions, a perfect family atmosphere, a precious heritage handed down from father to son, an ancient knowledge between the fingers of expert hands, a sincere passion for an immortal art, a repentant taste of what is born according to nature , between loving care without commitment. Our world, our dream.
Our products
Rose-pink, fragrant, velvety, sweet. The meat in our ham is full of simple goodness. Chosen and worked with skill and care by people have always honoured the secrets of an art developed over the centuries, people who know the importance of an exclusive production area and carefully-overseen supply chain. A lot of calm and a pinch of salt contribute to the natural perfection of Testa & Molinaro hams. Discover our products.
Alta Salumeria
Prosciutto di San Daniele aged 14/17 months
Enveloping, soft, delicately refined. This magnificent raw, a classic fruit of a careful selection of the best meats processed according to ancient traditional techniques, rests at least 14 months lulled by the natural microclimate of the San Daniele hills, until reaching the absolute quality certified by the exclusive fire brand of the Consortium.
Trentalune
Prosciutto di San Daniele aged 18/20 months
From tradition, patience and respect for the spontaneous rhythms of nature. This splendid raw of San Daniele was born, without haste, from a slow seasoning that rediscovers the importance of those lunar cycles so dear and precious to the ancient customs of the peasant world and from the capable hands of the butchers who choose fully fed Friulian chain animals GMO free.
Our partnerships of Friulian excellence
San Daniele del Friuli, where the air caresses the earth
We are in San Daniele del Friuli in the heart of Friuli-Venezia Giulia, halfway between the mountains and the sea, in a hilly area that boasts unique microclimates. Testa & Molinaro was founded in 1941 as a producer and after a long history the small ham factory was acquired by the Fantinel family at the end of 1980s. Since then it has been invested in and extended to become today’s site.
