AGED PRODUCTS

Pork leg cut without knuckle and breast, salted and seasoned with different flavours. It is slowly dried and smoked with juniper (mountain herb), minimum aging of 8/10 months that makes the product really tasty.

Leg cutfrom an heavy pork (around 160-240 kilos). The speck coming from it is recognizable for the height and thickness of the piece.

It comes from a leg cut (breast). The recipe for this cured meat comes from an ancient method by my grandfather who used grappaliquor for a better sterilization of meat (the alcohol inside the grappa slows down the formation of moulds and keeps mites away) and to give a stronger and unique taste to the product.

It comes from aged speck (6 months minimum), cleaned of rind and mould and carefully minced. Being aged, the speck fat becomes creamy and spreadable. It is perfect as a starter with some mascarpone cheese, with cream for first courses, into meat rolls or simply on bread.

Our aged herb lardo is cleaned from its rind, cut into cubes and minced multiple times until it becomes a soft cream. It is great on warm croutons or meltedinto a pan for you to toss your pasta or gnocchi before serving.

Obtained from the pork loin still with its lard and rind. Salted, seasoned, smoked and aged 6-8 months.

Obtained from the neck of the pork, salted, seasoned, cured, smoked and then aged 6 months.

Obtained from the belly of the pork. Aged 4 months with light smoking.

The pork loin is seasoned with the same spices and smoked in the same way as speck, then it is dried, smoked and aged. It is great served in thin slices or roughly cut with a knife.

The pork lard is soaked in brine with salt and fresh mountain herbs for about 3 months, then the salt is removed and our lardois ready to be cut.

Beef breast soaked in brine for 40 days with salt, pepper, rosemary, laurel and garlic. It is usually eaten raw, with olive oil and Grana Padano cheese or cooked on a plate.

Pork fillet salted, seasoned with different flavours and smoked. It has a very delicate taste and it can be consumed eateneither raw or cooked, as a starter or main dish.

A delicacy from Trentino and Tirol, it is a heavily-smoked smallsalami with white pepper.

It is a type of cured meat from Val di Non. It is prepared witha method of pork meat conservation that dates back to the beginning of 1800s and is deeply rooted into the local traditions. The process is entirely manual and the dough is quite similar to the one of salami. It is processed with the hands until it takes a round shape and then wrapped withomento (pork net), smoked with beech wood and juniper and aged for 40 days. It can be found fresh too.

Hemp mortandela is a trendy and innovative cured meat. We make it with the same dough as the classic one with the addition of dried hemp and then we wrap it with hemp flour rather than pork net. It is then smoked and aged for 25-30 days.

Ourguanciale is soaked in brine for about 20 days with salt, pepper, garlic, cinnamon sticks, laurel and rosemary, then it is dried and smoked with beechwood and juniper. After aging for 2 months, it is ready to be sliced or cut into squares for a delicious pasta allacarbonara orall’amatriciana.

Our soppressais made with pork meat from Trentino, salt, pepper and garlic, cured into its bowel and aged for about 30 days.

It is the traditional cured meat of every family in Trentino. It is usually made with premium heavy-pork lean meat. The meat is cured into its bowel, it has a diameter of 45-50 millimetres, the small salami are more or less 15-20 long.

Our salami with nutsis made with the same dough of the traditional pork salami, salt, pepper and some nuts pieces that add some taste and crunchiness, resulting in a salami that is quite unusual.

Our local salami according to the tradition,  100% pork meat with salt and pepper, aged for a minimum of  30 days.

Our spicy salami is made with 100% pork meat, salt, pepper, dried chilli pepper and a bit of fennel. It is great over pizza or focaccia or in a delicious sandwich.

It is made with 60%red deer meat, hunted exclusively in Trentino, and 40% pork meat, seasoned for 30 days.

It is made with 60% roe deer meat, hunted exclusively in Trentino, and 40% pork meat, seasoned for 30 days. Roe deer is a very delicate meat, sweeter than the one of red deer.

It is made with 60% chamois meat, hunted exclusively in Trentino, and 40% pork meat, seasoned for 30 days. Chamois is different from red deer and roe deer for its intense wild taste, it is especially recommended to those who like strong tastes.