Specialties
VIOLINO
From selected boneless lamb/goat legs we start a tipical and careful processing. We achieve an especial-soft taste which can satisfy everyone.
VENISON BRESAOLA
From venison boneless legs we select the best cuts then we start a careful and delicate processing, with the typical dry-maturing of our valley. We get a very quality and tasty final product.
LARDO ALLE ERBE
Maturated-pork-lard with typical herbs of our valley. It’s tender and mild in taste.
PANCETTA
From lean pork to traditional processing come from the past, we have a mild-tasted bacon, not smoked.
COPPA
Starting by a careful and soft processing, using our typical dry-maturation, we achieve a low fat product even tasty.
RAW PEPPER HAM - VALTELLINA "FIOCCO PEPE”
Using the core of boned pork-legs and processing it in the traditional way, we get pepper Fiocco-Ham, matured for about six months. Its especially mild taste, and the specialmixture of black pepper enhances its flavour and scent.
RAW PEPPER HAM - "FIOCCHETTO PEPE”
From pork-legs knuckle we get instead pepper Fiocchetto, which is quite small, tender and especially in taste, and therefore extremely suitable for the most varied gastronomic creations.
