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The memory of our beloved grand fathers, the place where it all began: our present and our future rest on the bedrock of tradition.

DISCOVER OUR HISTORY

Flavoured and preserved by salt …

The hams are produced from fresh thighs from selected pigs, raised in Friuli Venezia Giulia.

PROSCIUTTO LEGGERMENTE AFFUMICATO

from november to end of august

Speck bacon is produced from fresh boneless thighs, from selected pigs, raised in Friuli Venezia Giulia.

SPECK LEGGERMENTE AFFUMICATO

From November to the end of August

Cuddled and smoothed by flare fat …

The hams are produced from fresh thighs from selected pigs, raised in Friuli Venezia Giulia.

PROSCIUTTO CRUDO DOLCE

From October to the end of August

Wrapped in the warmth of fire …

The guanciale (pork cheek) is produced with the throats from selected pigs, raised in Friuli Venezia Giulia.

GUANCIALE LEGGERMENTE AFFUMICATO

From November to the end of June

The bacon is spread and are made from selected pork bacon, raised in Friuli Venezia Giulia.

PANCETTA LEGGERMENTE AFFUMICATA

From the end of December to the end of June

Embraced and enriched by herbs …

The lard is spread and produced from the lard of over the loin and the shoulder from selected pigs, raised in Friuli Venezia Giulia.

LARDO LEGGERMENTE AFFUMICATO

From December to the end of May

The loaves are produced from a cut of the pork loin from selected pigs, raised in Friuli Venezia Giulia.

FILONE LEGGERMENTE AFFUMICATO

From March to the end of August

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