This is a modern, traditional family company, in business for decades, and successfully combining century-old tradition with avant-garde technology. Italian meat of the highest standard is used: pork, beef, game and turkey, all hand-processed in the plant with dry salting and ageing in natural cellars. The meat is cold smoked with beech wood at controlled temperatures, alternating smoke and fresh air. The company produces Alto Adige charcuterie, venison salami, canned goulash and other delicacies

  • AE
Subscribe now