3 products

Smoked & cured

Slow-smoked and dry-cured delicacies with long maturation.

The delicacy line takes time: dry salting, up to 20 days of maturation and cold smoking over cherry or mulberry wood.

Produced in small batches for the festive shelf and specialist delicatessens.

Dry-cured tenderloin — twenty days of maturation.

Eight hours over cherry wood at low temperature.

A traditional recipe — natural casing, tied by hand.

Other categories

Boiled, semi-smoked and baked sausages made from beef and poultry.

Premium cuts of aged beef and lamb, portioned to restaurant standard.

Marinated, formed and frozen products — ready to cook.

Wholesale price lists and specification sheets are sent to verified partners.