Signature cured meats
Cold cuts are an ancient culinary art that is widely used in many culinary cultures. These meat products, typically pork, are processed, cured and smoked.
The preparation of cold cuts requires craft skills and a careful selection of raw materials.
Curing is one of the most important and delicate stages in the preparation of cold cuts and can last from several weeks to several months, allowing the aromas to develop and the flavors to intensify.
House Porchetta
Our house porchetta is made from high-quality pork, carefully chosen to ensure tender and flavorful meat. The pork is carefully deboned, leaving the outer skin intact, which will become crispy during cooking.
For the filling, we use a combination of flavorings and spices that give the porchetta its characteristic flavor.
House salami
Our salami, handmade by our butchers, is a delicacy that combines authentic flavors and attention to quality.
We monitor its curing meticulously, ensuring that the humidity and temperature of the dedicated cellar remain constant over time.
Speck
Speck is the traditional cold cut of our cuisine, famous for its combination of intense flavors and its characteristic smoking.
One of the characteristics of speck is its smoking. During curing, the speck is exposed to spruce or beech wood smoke, which gives it a unique smoky taste and irresistible aroma.
Pork tenderloins
Pork tenderloin is one of the leanest pork meats.
It is obtained from boneless pork loin, trimmed, salted and spiced.
