Here charcuterie and smoked fish have been produced for over 150 years using prized meats and game, selected and controlled on site. In addition to their meat selection facilities, they boast cutting edge laboratories, logistics, a qualified staff and an expertly crafted selection of products made possible thanks to manual trimming and careful, natural aging. There are two lines, one dedicated to restaurants and one for general retail (these are divided into meats and fish). Their selection of cured meats is particularly wide, featuring salami, prosciutto, lard, capocollo, speck, fillets and sirloin, pancetta, head cheese and Tuscan bresaola.
