A family history founded by Giordano Michelazzi in 1977, a pork butcher for three generations. The cured meat factory is located at the foot of the Piacenza hills (Carpaneto Piacentino), and the choice is no coincidence: here, the microclimate and culture provide the best foundation for the production of traditional cured meats. The processing techniques are based on the methods used by pork butchers of old, where the gestures, dexterity, and experience of the workers are the key. A slow aging process, conducted in underground cellars, allows the chemical and physical characteristics of the cured meats to be refined, resulting in a sensory profile characterized by very specific and distinctive characteristics.
