Every families that lived in the countryside, for tradition but especially for need, used their domestic animals for the production of salami and meat for the family demand. They hadn’t refrigerators to conserve longer the meat, so, they made salami. Salt, pepper,spices and a controlled maturation, gave them and give us now, the possibility produce salame, finocchiona (a typical salame with fennel seeds), prosciutto, like in the past, the natural meat our grandfathers produced.
You can taste, try, love them but not buy!

We serve our home made salami during savory breakfasts, wine
tastings, tasting lunches, cooking classes to give the possibility our
guests, know a so old family tradition.