The tradition and the quality of the products have distinguished umbrian people in their “handamade” – manual work. In cold cuts are not polyphosphates and other additives. The aromas, that have to be added in cured meats, are exclusively natural and are crushed in the classic mortar or manually throwed. All this is bagged in different types of bowels, depending on the aging, and manually tied as our tradition. Moreover, having a limited production, we pay attention to choose the best products respecting the latest health hygiene rules. The umbrian air with is fresh mountain’s current, facilitate a perfect oxygenetion and aging, by guaranteeing a taste and a particular and intense fragrance.
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