In temperature and humidity controlled cells

Seasonings of sausages and cold cuts

Sausages and cold cuts are made from the anatomical parts after following a salting process with local spices.

The pieces are put to dry for about ten days, after which they are placed in special cells that work at controlled temperature and humidity.

The cells are subjected to computerized control and through the reading of graphs, it is possible to program and control in real time, the progress of seasoning.

Pork products

Cured products are available in the CASENTINO GREY PIG and WHITE PIG lines.

Being a supply chain company we go to process all the pieces according to typical Tuscan recipes.

The goal is to achieve the highest quality.

High Quality Products
100% Guaranteed Supply Chain

Directly from producer to consumer. Come and try our products,
find us in Vallomo and at our store in Porrena di Poppi.