Stone House
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Larder of delicacies and cheeses

Hung, dried, left to grow

About 60 square metres of stone, wood and low light, where the prosciutto, the salami and the cheese go about their business for months.

The room

Air that cures

The stone walls keep the right humidity, and the wooden beams keep the draught in order. The hams and salamis hang side by side, without touching.

The cheeses rest on shelves, turned from time to time, until they gain the rind and the flavour we are waiting for.

Dried salami, bread and a glass of red wine on a tablecloth

Prosciutto

The hams are covered with salt and hung for whole months. They are sliced thinly, only when ready.

Salami

The salamis dry slowly in the cool air of the room and develop a white coat of good mould.

Cheeses

From fresh cheese to those aged for years, each wheel has its own shelf and its own pace.

The cheeses

Shelves with their own rhythm

Fresh cheese sits next to aged cheese, and each wheel has its own corner. Some are washed in brine, others are left to form a rind.

The artisan bread beside them is not just decoration: it goes with a snack, with a slice of cheese and a little honey.

Wooden shelf with cheeses, artisan breads and salamis
The shelf with cheeses and bread, in front of the room.
Stone room with a vault, where on a wooden table there are platters of ham, salami, cheeses, grapes and figs
Platters set on the table, under the stone vault.
Photos

From the larder

Platter with prosciutto, cheeses, walnuts and cherry tomatoes, seen from above
A hand slicing a whole ham with a long knife
Ham sliced on a wooden board, next to bread and cheese
Dry salami sliced on a slate board, next to bread
Dry salami sliced, with a knife and peppercorns
Cheese platter with grapes, figs and olives
Cheese platter with honey, walnuts and grapes, next to a glass of wine
Cheese platter with bread, grapes and white wine
The ritual

How a slice is cut

  1. Hanging hams and pieces of meat on a wooden table in the room

    Choosing

    You choose the piece that seems best today: a fresh ham or one left to age longer.

  2. Hand in a black glove cutting a large cheese with a knife

    Slicing

    The long knife cuts thin, almost transparent slices, on a wooden table with a clean tablecloth.

  3. Cheese, bread and a glass of red wine on a platter

    Snack

    The slice goes on bread, next to a cheese and a glass of wine, and is eaten slowly.

“What matures well asks for the same thing as a good wine: patience.”

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