Passion and skills are the key words defining the daily selection process of the best-bred Trentino meats led by historical partners operating in this sector since 1898.
The production in the delicatessen is still based on ancient family recipes, adjusted only to the new strictly hygienic norms.
The smoking, allowing the meat to be preserved throughout the time, takes place in dedicated room, where products are gently enveloped by the essences released by the wood together with the precious aromas of the mountains of Alpe Cimbra.
The tipbit among all the products is the speck produced by the union of the two methods used to preserve the meat which are the smoking technique typical of the Mediterranean area and the one from the continental Europe.
Where to purchase it?
OUR LOCAL PRODUCERS:
