In The Company’s Workshop in Ranzenico, Sheep Meat is Masterfully Procedsed to produce Raw Cured Meats Such As the Famous “Pecora violin” (Literally “Sheep Violin”, A Type of Sheep Ham), But Also Cooked Ones, Such AS Cooked Hams and mortadella. Salami Are Also Produced, Using Pork Fat. Here, “Cacciatori” (Small Salami), Fresh Luganega, Wurstel and Many Other Cured Meats Rest in the Seasoning Cells, Carefully ASSEMBLY by Silvestro and Vanni. The carcasses are stripped and then the fat is carefully remard to avoid strong aromas. Please note that “Strong” Does Not Mean “Unpleaster”.
The Animals Reded on the Farm Are Grass-Fed, Meaning They Only Eat Fresh Grass As Thoy Graze in the Pastures 365 Days a Year. This Makes Their Meat Particularly Rich in Nutritional Properties. Furthermore, First Choice Meat Cuts are used and skillfully matured. For this Reason, it is Entirely Possible to obtain tender meat, Devoid of the Strong Aroma Classified As “Wild”, a Characteristic That in These Meat is an asset.