DISCOVER OUR FACILITIES
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4.500 SQUARE METRES OF INSTALLATIONS
Our 4.500 square metre factory is divided into:
Cold stores | Artificial drying rooms | Natural drying rooms | Production room | Salting room | Packing room | Smoking room
COLD STORE AREA
Our different temperature-controlled cold stores for receiving raw materials, packaging and settling ensure our products are maintained in the best conditions.
ARTIFICIAL DRYING ROOMS
Different parameters are controlled in the drying rooms to obtain the best quality products.
NATURAL DRYING ROOMS
Our hams and dried beef (cecina) spend long periods of time being cured in these warehouses in order to acquire their characteristic aroma and flavour.
PRODUCTION ROOM
In this room our staff carry out some of the most important manufacturing processes.
SALTING ROOM
In this room the different cuts of meat are salted for varying lengths of time to obtain their optimum degree of saltiness.
PACKING ROOM
There, products undergo different processes such as slicing, moulding and packing, according to our customers’ requirements.
SMOKING ROOM
Oak wood and a centuries-old technique handed down over generations are the secrets which give our sausages and cured meat products such a distinctive touch of flavour.
