Salted, seasoned and smoked according to ancient tradition. The gentle natural beech wood smoking imparts a delicate and inviting flavor. The long maturation process takes place slowly in natural environments for about 12 months, during which the speck matures, rounds out and harmonizes its intense and unique aromas. Only very heavy legs are selected, giving the speck an imposing appearance with weights ranging from 7 to 8 kg. Externally, it has a rustic, dark-colored appearance. Usually, at the end of maturation, it is vacuum-packed. When cut, it is firm, with a compact slice and a beautiful uniform red-pink color of the lean part; the profile and streaks of pure white fat are very fragrant. The aroma is intense. In the mouth, the slice melts, is sweet and buttery, velvety and tasty. The flavor is sweet, delicate, enveloping, refined and persistent.

Only fresh natural aromas are added, without chemical additives and preservatives, just as it was done in the past. It is then stuffed into natural casing without the addition of glutamates, flavor enhancers, and lactose, following the ancient recipe of the countryside. It is then cooked to provide our customers with a ready-to-use product. Simply heat it in a steamer, directly in a pan sliced, or for 30 seconds in the microwave. All the traditional taste, with even less impact on the consumer’s bills. Packaged in vacuum-sealed packs for longer preservation.

This very special 100% pork bresaola is the result of a slow, manual process. After selecting the meat cuts, dry salting is performed, followed by the addition of strictly fresh aromas and high-quality spices. These steps are particularly important to ensure the meat’s tenderness and a sweet, delicately aromatic taste. At the end of the processing, it is stuffed into casings and undergoes gentle smoking with beech wood before moving on to a slow 60-day aging process.

The entirely artisanal process involves a careful selection of strictly fresh aromas and high-quality spices. For this completely genuine specialty, no additives or chemical preservatives are used. It contains no gluten, lactose, or glutamates.

Produced by strictly following an ancient recipe that allows us to obtain a product with an inimitable and genuine flavor, without the addition of colorants or glutamates. Flavored with high-quality natural spices and aromas, it is enriched with pistachios. Finally, it is stuffed into a jute sack and steam-cooked.

The agritourism speck is made from the leg of heavy, locally raised Italian pigs. The very gentle salting is done with sea salt and aromatic herbs in multiple stages, using the ancient method of dry salting. The surface is sprinkled with natural spices and aromatic herbs. A gentle, natural cold smoking with beech wood gives it a delicate and inviting flavor. The aging process takes place slowly in our facility at the foot of Monte Grappa, in natural environments where it matures, rounding out and harmonizing intense and unique aromas. The selection process includes only very heavy legs, giving the agritourism speck an imposing appearance.

The loin is entrusted to the skilled hands of master butchers who trim it by removing the rind and fat. The very gentle salting is done in multiple stages with sea salt, spices, and fresh aromas. Finally, it is protected by natural casing to allow it to age slowly. For the Filone dei Dogi, only the largest pigs are selected to obtain a product of considerable size.

The Ossocollo Real al Brulé is made from fresh ossocollo skillfully processed by master butchers who trim it with care. The spices are left to marinate in wine to impart the classic aroma of mulled wine to the meat. At the end of this slow process, the ossocollo is wrapped in natural casing to protect it during the long aging process.

Ossocollo Casalino is made from fresh ossocollo entrusted to the skillful processing of master butchers who trim it with care. It is salted with sea salt and flavored with aromatic herbs and spices. At the end of this slow process, the ossocollo is wrapped in natural casing to protect it during the long aging process.