This is an equine meat specialty very similar to the bovine meat "Bresaola". The origins date back to the rearing of the horses for the transport or the work and was widespread throughout all the area of the Alps.
You get it with the more high-quality parts of the retrofitting arts of the horse, in particular the "Magatello" or "Sottofesa". After being skimmed the fat off and cleaned, the meat is..

The herbal seasoned Lonza is obtained with the whole muscle of the dorsal part of the pork or, more precisely, "boned carr or sottofiletto" and it is for this reason that, during the seasoning process, it is rather large and can be up to a meter of lengthness.
Of course, at the end of the maturing operation, for the needs of the customers is cut into slices...

Similar proceedings with the herbal Lonza, Fillet differs for another time maturation and ripening process: no more than a week for the first one and about a month for the second one. Stands for the particular tenderness due to the precious pig meat cut.

This our popular speciality is obtained from the cheek of the pig. It is more thin of the bacon because it uses the jaw muscle groups.
Once cleaned, it is flavoured with salt, broken black pepper, juniper, garlic, aromas and white wine.
After the maturation and ripening process, it is ready to be used especially in the kitchen as an ingredient.

We started to produce this speciality to the end of 1980s, when
began the breedings in the neighbouring valleys mountain.
Generally we get this salami, using the shoulder of the wild boar as it is the most lean part: this is boned, cleaned and cut by hand.
Then, we add the finely chopped bacon lean pork, salt, split, blackpepper.

Fresh and lean equine fore cut, properly cleaned, are minced in middle grain and mixed with bacon pig in order to get the meat rightly soft, without losing the unique taste of equine meat.
Produced with salt, broken black pepper and garlic powder, the resulting mixture is made into sausages, bound by hand and placed in special cells for the ripening.

Typical speciality of our area, it is produced since several years with excellent success and it is much appreciated in the catering sector and the many very country fairs in Piedmont region.
Prepared using fresh meats, properly cleaned and degreased, this sausage derives its value with the addition, during the preparation, of salt, pepper grain, white pepper.

This particular sausage is obtained only with valuable cuts of pork, more specifically, with the boned and defatted thigh and bacon.
Requires a relatively short seasoning (not exceeding 20-25 days) which gives a sweet taste to the product, a delicate aroma and a ruby red colour with small "lentils" evenly distributed.

Sweet and intense taste, smell of aromas, red and consistent color in the heart of the slice and red and white grains in the circular ring: this is what you notice when cutting the Fillet Salami, perfect fusion of two typical products of our area.
In fact, it is obtained with the union of the precious pork fillet with the typical pig salami dough. Cut meat(Fillet) is pickled.

Classic pure pig sausage, always present on the tables of the best restaurants, has no doubt a considerable reputation for its sweetness and fragrance.
Thigh, rolled smoked ham, sgristled pork brawn cuts are used for the preparation and the fat used is only the one of the cheek, on the header of shoulder and the "culatello". Meats, chilled and never frozen, are hand selected and cleaned.

Genuine rarity, this sausage allows you to rediscover the ancient traditions of our mountains. Legend tells that during the rigid Alpine winters, when whole towns remained isolated for long months due to the abundant snow, the old inhabitants to provide for the lack of necessary entrails to make the dough and the difficulty to Valley from.

A specialty of our company, this precious sausage is characterized by the classical "rice grain" of the batter and for the unmistakable smell of spices. Seasoned for at least 70 days and its weight may vary between 2.3kg and 2.7kg.

Good for sandwiches, but this salami is characterized by the finer grain than Milano type and for the typical smoked aroma. Seasoned for at least 70 days and the weight ranges are between the 2.3 kg and 2.7 kg.

Sausage with precious hot taste and slightly spicy thanks to the careful preparation of the dough: you add only finely ground chilli pepper, avoiding the use of synthetic preparations chilli. One month seasoning and the weight is approximately 800g.