The soppressa is the most important product of our range. Its production is particularly accurate and the selection of the ingredients is perfomed following ancient traditions. The dough is the result of a special selection of particular parts of the shoulder and jowl bacon, stuffed into natural casings and strictly linked by hand. The aging in the cellar helps to reach the traditional softness of this product keeping the typical taste that makes the soppressa one of the most typical product of the Venetian tradition.
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
An all-natural salame, without adding additives, antioxidants and gluten derivatives.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell
seasoned little salami sacked in natural bowel, composed of meat deer (50 %), swine meat and a little percentage of bovine meat. Mixed with spices and typical aromas, a little salami with characteristic, unmistakable and unique taste.