The Fracassa farm was originally established in the 1970s as a pig and sheep farm. When Roberto and Luigi joined the family business set up by their father Enrico, they began to produce charcuterie from heavy pork, including pigs reared on their own farm. The Fracassa family produces different types of salami, flavoured with Montepulciano d'Abruzzo, truffles and spices; bresaola and pork carpaccio; coppiette salami; liver sausage and classic "di Enrico" Teramo ventricina, a spreadable sausage delicious on bread.
