Breeding activity. Drying and seasoning.

Our salami are produced exclusively with fresh meat coming from pigs in excellent health condition: bred and fattened in condition of wellbeing on our farm situated in Ferrere (Asti). The pigs are slaughtered when having reached a minimum age of 13 months from birth and weighing no less than 210 kg. The production-chain traceability can be found on our website on the dedicated page.

According to an old saying, no part of the pig is thrown away, so every farming family once bred and slaughtered pigs, using the meat above all for cold meat products and salami, which could be stored and thus eaten over a long period of time. This is why there is such a wide range of different types of salami according to the different areas.

The pig is bred mainly for the production of top quality meat, suitable for the preparation of top quality salami.

Drying and seasoning must be carried out in suitably well-aired places, with necessary technical equipment, in accordance with climatic and orientation characteristics. The minimum seasoning period varies according to the size of the product, from 7 days for the so called "cacciatorino" to 9-12 months for the Luiset salame.