Our unmistakable quality

The production begins with the selection of the meats, consequently minced, flavored and stuffed.

All this follows a drying period that can vary from eight to twelve days and a seasoning period that can extend up to 60 days. Our other products start with the salting of particular pieces of meat, left in brine for a period ranging from seven to fifteen days and subsequently, these are bagged, dried and then seasoned for a maximum of 90 days. Another branch of our production includes cooked products, such as porchetta and pulled pork.

The company
parallax background

our meats are not seasoned but wooed

Tradition and passion

For four generations we have been using the same recipes, the same procedures and the same passion that allow us to give our products constant and high quality.

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