Golfera has made salumi in Lavezzola, an old village in the Romagna countryside of Emilia-Romagna, since its factory opened there in 1967, and the Zavaglia family has run the company since 1997. Gardenia is Golfera's prosciutto cotto, an Italian cooked ham made to the house's own recipe. Select pork legs are massaged by hand, seasoned with garlic, ginger, juniper and black pepper, tied by hand and slow-cooked in a steam bath. Cooking it slowly in steam keeps the meat's own moisture, and Golfera adds no extra water to bulk up the weight. The meat comes out tender and even all the way through. The flavor is delicate and gently spiced, with a quiet natural sweetness from the pork.
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