This impressive butcher’s shop and salami factory are based in Camino al Tagliamento, where the Zanin organ masters workshop once stood.
Here salami of excellent quality is produced using pork meats from Friuli and Veneto breeders.
The various processing phases follow century-old methods, passed down from local pork butchers and the meats are stuffed in natural guts.
The tying of cured meats is still done by hand. At the same time, the seasoning takes place, with the necessary slow pace, in cellars dating back to the 17th century that were built with bricks of the ancient furnaces of Camino al Tagliamento and with stones of the nearby Tagliamento river.
Every phase of production is followed with great care to round up the process that leads to cured meats of impeccable quality.
The same attention is given to beef, coming from cattle selected directly from small farmers’ cattle-shed in the area.
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