Our salami and soppresse are the main examples of gastronomic tradition, especially of the Veneto region. They are prepared using selected 100% Italian premium quality meat from heavy pigs. The preparation process follows the dictates of times past, carefully respecting the historic recipes and procedures and subjecting the products to a curing process lasting between 2 and 4 months in constant temperature and humidity conditions and in curing rooms that simulate the typical environmental characteristics of the farmhouse cellars of the past.

Soppressa, in particular, is produced using only the most prized parts of the animal and proceeding meticulously in accordance with the rules and preparation processes of country tradition.