In 1995 Giovanni Bazza began producing pressed meats without additives, preservatives or antioxidants: only pork, salt, pepper, garlic, spices, and natural flavouring, like the old days. Since he started his business, he has applied a precise philosophy and methodology: excellent meat from heavy pigs, temperature control, a pork butcher's skill and experience. In addition to fresh pressed meats (salami and soppressa are his flagships), he makes ossocollo, cured pork loin, and cotechino, zampone, and bondiola.
