The production is processed almost exclusively with fresh meat of Italian origin. Salami seasoning is slow, with natural smoking using beech wood for some specialties. All the salami lines are milk and gluten free. Typical local products are the result of ancient recipes and skilled workmanship. The sopressa and salamis of our territory are characterized by their exclusive hot production, respecting the ancient venetian recipe. In our local tradizione, pork meat is slaughtered, processed and stuffed the same day in natural casings and tied by hand, with the addition of salt, pepper and natural flavorings.