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.