Production of high quality meats

The history of our meats began back in 1950, dear grandfather when Peter and John's dad were running the family butcher and delicatessen. It was he who taught the art to his dad's butcher or as we say in our best parties "to make up".

salumi cantina jo

This tradition has been handed down from generation to generation, In fact I'm learning from my father what he learned in turn from his.

salumi violino testa

Our method is a very natural, we do not use dyes or added various, but only spices, aromi naturali, salnitro, (by law) and especially quality meat, Finally everything is seasoned in our "old wine cellars"

insaccamento mortadella ossolana

 

  • The salami: Pork meat choice, aromi naturali, spices
  • Mortadella Ossolana: Our workhorse, similes al salame, with the addition of a small percentage of the liver that confers, a very special taste.
  • The hunters: small salamis to rapid aging
  • I salamini freschi: suitable for barbecuing
  • I cotechini: excellent stew with polenta
  • The head of salami: typically produced Ossolano
  • Lard – The bacon – The cup
  • Lumbar and lard – The pork tenderloin
  • The ham – the violin lamb

these are all products that are flavored with salted twelve alpine herbs, Finally, we also prepared the Bresaola with excellent topside of beef.