For generations Berardi has been producing charcuterie in a corner of Abruzzo famous for Campotosto mortadella, and today processes pork in the traditional method, from late October to spring. The meat is dried by wood smoke and derives mainly from pigs raised in the local microclimate of Parco Nazionale del Gran Sasso e sui Monti della Laga. As well as Campotosto mortadella, they also produce schiacciato salami, ventricina, and meat and liver sausages.
