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For our cold cuts and salami we only use meat from pigs that have spent all summer and fall in mountain pasture. |
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The animals are slaughtered by the butcher in the local slaughter house of Olivone.
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During three days we prepare cold cuts and salami following long-established recipes.
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Salami, mortadella, ham, coppa and pancetta ripen under our attentive cure in the cellar, until they are ready to be served to our guest as affettato misto.
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Friday after the slaughtering (la mazza) we arrange the traditional cena d’öss: a local custom, where people come together to enjoy unpreserved specialities prepared during the three days ahead.
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