Salami

It is a high quality product, typical of Central Italy and is prepared from pork mixed with salt and pepper. All processes of the creation of the salami, from the selection to the transformation of the meat until the last phase of drying in natural guts are made by hand. The small punctures on the meat, which is bagged and tied with a string, help the process of its own drying, to then be dried and seasoned. The salami is kept in a drying room for seven days, while its particularity comes from the long process of seasoning, which varies between fifty or sixty days, up to ninety days in the case of bigger salami.

Soppressata

It is a typical salami from the area of Calabria, revisited by the company to unite the tradition of Calabria with that of the Ciociaria. The soppressata is prepared from the best parts of pig, without nerves, and mixed together with the addition of salt, spicy chili, paprika, and pepper. The meat is ground and put in a special container for the mixing with the other ingredients. Next, it is bagged in natural guts and put under a specific weight that compresses it. It is exactly this phase from which the name “suppressed” comes, meaning that it is put under weight. The dying process.

takes seven days, while the seasoning has a duration of about twenty days.

Dry sausage

It is a typical salami of small dimensions from Central Italy, made of pork worked by hand, just as the tradition requires. The dry sausage is prepared with the use of different ingredients beyond meat. These include salt, pepper, chili pepper, and orange peel, all mixed with white wine. The careful selection of the pulp is followed by the transformation of the meat without the use of machines, from the grinding to the bagging in natural guts. Once the bagging is complete, the sausage is tied with a string and is slightly punctured to favour its drying. The process of drying and seasoning takes weeks, more specifically, the product stays in a drying room for seven days and another fifteen days in a seasoning room.