Specialities

Cooked salami is a typical product of Piedmont and the Langhe region in particular. Obtained by mincing lean meat and fat in the correct proportions, to which cubes of lard, wine, herbs and spices are added. It is then stuffed, tied and cooked in water at low temperature.
It should be consumed at room temperature.
Contains no dairy derivatives, gluten or GMO.

Local traditional cold cut made from selected Italian bacons. The bacons are trimmed, dry-salted and after a period of rest interspersed with massages (to facilitate salt penetration), are ready to be hand tied in the typical 'book' shape. Processing terminates with a curing cycle.
Contains no dairy derivatives, gluten or GMO.

The shoulders of lard are squared and overlapped so as to keep the typical lean 'vein' in the middle. Following salting and a rest period to allow the salt to penetrate the meat, the lard can be further enriched with herbs before curing. Contains no dairy derivatives, gluten or GMO.