Salumificio di Asiago is part of the Ca.Form / Fior di Maso group, based in Thiene (VI). Born from the dairy expertise of the Chiomento family, it produces cured meats such as speck, pancetta, lard, and guanciale using artisanal methods, using low-resinous beech wood for smoking. Curing lasts at least 22 weeks in rooms ventilated by mountain air.
