Seasoned salami

The recipe for making salami from the Provincial Breeders Federation has been handed down by farming families for generations. The master pork butchers use the selected parts of slaughtered animals: the mixture is stuffed into casings completely similar to natural ones. The smoking process represents a true ritual. Storage takes place in a temperature-controlled environment.

The pork and beef used in the preparation of the cured sausage comes exclusively from farms in the valleys of Trentino. This sausage is ideal for an aperitif or a snack with friends, accompanied on the cutting board by aged cheeses and a glass of Trento Doc.