A production process that respects tradition.
Today as in the past, producing the product requires much experience.
Production of Italian Cacciatore Salami DOP begins with painstaking selection of the cuts of meat, which are then carefully minced, mixed and flavoured with seasoning. This is followed by packing into casings, tying into traditional strings and dry ageing.
This production method guarantees a high quality product characterized by a delicate aroma, a subtle flavour and a deep ruby red colour.