Our Salamis are prepared using fresh cuts of meat, carefully chosen by us, which are ground when still hot from cooking and seasoned with natural salt and spices. After being left to rest for one night, in keeping with tradition, they go on to be cased, which – for most of our salami – is done in natural casing with hand trussing.
Next comes the slow, gradual ageing, to achieve that ‘cellar’ aroma and flavour that is typical of artisan salamis, along with the slightly uneven shape. A different recipe for each salami, depending on the regional customs inspiring them.
Our salami are gluten-free and dairy-free.