The factory covers over 2000 square meters, all production is carried out in compliance with the hygienic / sanitary conditions involving the EC Regulation 853/04, using the best selected and certified fresh meat.
The culture and history of a people are told also by its food traditions.
Traditional sausage typical of the city of Viterbo, adapted from a recipe that dates back to the Etruscan civilization. Susianella derived from the processing of offal with the addition of shoulder, bacon, thin flank, seasoned with salt, pepper, chili and fennel.
Boneless Neck expertly spiced pork, left to soak in the tub for a few days, hand-wrapped until you come to a maturation of 3 months. Taste pronounced and decisive.
Pork cheek is the cheek of pork, a piece of meat from lean path veins (Muscle) with a component of fine fat of different composition from fat (fat back) and bacon (belly fat). The consistency is harder than the bacon and more distinctive flavor. Great raw thinly sliced, diced special for very good amatriciana, Carbonari and gricie. Ideal for flavoring all roasts. characteristic and intense Taste.
