Cold cuts at km zero
Only cereals from our fields
The entire production process takes place in our farm.
Wise meat processing
Some years ago, we added a little salumificio to our farm, where we transform our animals’ meat into delicious cold cuts, according with eu sanitary regulations.
These are the phases of meat processing: massaging, salting, stuffing, binding; the aging takes all the time needed to obtain a unique and natural product. everything happens on our rural premises.
Our strenghts are the choice of raw materials, the respect of timings and our passion for genuine products.
Production of fresh products
Production of aged products
The maturation is carried out respecting the time necessary to obtain a natural and unique product within our rural structures. In our farm, technology didn’t replace the work of human hands. Our clients can experience the pleasure of ancient flavours thanks to our experience and sense of taste, that allow us to create unique cured meats.
Direct selling point
In the store are the tastings that immediately make the difference and convince of the great goodness of our products.
Come and visit us at our store
Where to find our products
For several years our products have been appreciated by some restaurants:
• Ristorante “La Pesa” in Castellaro Lagusello (MN)
• “Osteria N.2” in Bigarello (MN)
• “Retrobottega” in Mantova (MN)
• “TIPIKO” in Castel Rozzone (BG)
• Ristorante “FATTORIA GAGGIO” in Galliate Lombardo (VA)
From this year you can find us at Orio al Serio Airport in Bergamo. Before leaving for your trip or before your return, you can taste some of our products in the small shop “TASTE&BUY” after check-in.
We are also in Conad Superstores in Viadana (MN) and Poviglio (RE), where you can find all our products already portioned and sliced. Often we organise stands where we explain the philosofy of our km 0 products and about our production.
Every year we participate in the TASTE in Florence where we introduce our main products: salami, coppa, pancetta. In 2023 it will be held from 4 to 6 February, we are waiting for you!
