DARE FORMA AI NOSTRI SALUMI

UN’ARTE TRAMANDATA DA GENERAZIONI

SHAPING SALAMIS

AN ART PASSED DOWN THROUGH GENERATIONS

SLICING

It is the first stage of the production process, which involves cutting, trimming, and preparing the slaughtered meats, sourced exclusively from pigs born and raised in Italy, purchased from trusted and certified suppliers. For us, the quality of raw materials is an essential choice.

SPICING

We still follow the original recipes created by Papa Piero, with the same meticulous attention to detail. In this stage, we carefully measure salt, pepper, spices, flavors, and other ingredients if necessary (such as wine, truffle, garlic), to give the mixture the distinctive flavor and aroma of our products.

GRINDING

The cuts are ground to create the mixture for future salamis: the grind size varies depending on the product being made. The mixture itself consists of different cuts, ensuring results with a distinctive and unique flavor.

STUFFING

Using mostly natural casings, which vary based on the product type, the mixture is encased, creating salamis of different cuts and sizes. This is when they take on their distinctive shape, and the mixture becomes compact and firm.

TYING

We produce our salumi strictly following a handcrafted method: the tying with string is done entirely by hand, ensuring the flawless execution of a technique passed down through generations. This process requires high precision to ensure proper aging.

CURING

During dripping and subsequent drying, the salumi, hung in rooms with controlled temperature and humidity, lose a significant portion of their liquid content (8-10 days). Aging then leads to the formation of molds, which are essential for the preservation of the salami (4-10 weeks).

The salamis we produce are subjected
to constant quality verification and control
throughout the entire production process,
ensuring compliance with regulations
throughout the entire supply chain.