About our Salami Sausages
Salami straight from the maker in Northern Italy.
The right recipe begins with the choice of raw material, on which our sausage maker Andrea makes no compromises: we only use pancetta from 'Suino pesante' pigs that are born, raised, and bred in Italy and intended for the production of prosciutto crudo. These pigs yield the tastiest meat and the noblest pancetta, which we combine according to a basic recipe: mixed with good salt and pepper, because real salami should taste like salami, not like spices.
'Because real salami should taste like salami, not like spices'
After thirty years of experimenting and acquiring direct knowledge of this precious raw ingredient, our sausage maker Andrea is convinced that panera from Suino pesante pigs born, raised, and bred in Italy is the best part for making salami. Panera is also known as "trito di banco" (literally: "counter mince") and is a precious meat obtained from the striated muscle that runs from the belly to the thigh. From the outset, panera presents the right balance between red meat and fat, the pancetta, which are the essential ingredients of all our salamis.
Soft and delicate, it has no veins and is very "dry": these characteristics make it perfect for chopping, filling, and ripening to create salamis with an excellent texture and taste.
The best salamis combined with the latest technology for 3 generations
Born from tradition to create the best salami, to elevate and improve it using the most advanced technologies. They strive to produce as sustainably as possible, for example, by using solar panels, generating more than 70% of their energy capacity from the sun.
It is a flourishing artisanal heritage that takes pride in its craft. Artisanal production, yet ready to grow and scale.