The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Liquorice is known for its excellent digestive characteristics. The dried and smashed liquorice roots were left to infuse cold in fresh grappa for about 45 days. The flavour is delicated and perfect to be served cool.
the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)