The Conegliano Valdobbiadene territory is not just about the wine, but has also a long-standing tradition of artisanal produce. We take pride in our roots and hospitality, and we have decided to maintain the production of a limited selection of cold cuts typical of our territory, starting from the classic Treviso Sopressa. Pigs are reared in our farm for at least four months prior to slaughter. They are fed a diet of corn, barley, soy, wheat and mineral salts. The slaughter takes place in the state-owned abattoir during the months of November and December, as required by health and safety norms that regulate small local production in the Veneto region. During winter and up to the start of spring, our cured meats are air-dried and seasoned naturally in purpose-built premises within our farm. They are regularly checked to ensure the highest standard of hygiene and to guarantee the safety of the end product. We produce traditional cotechini (large gelatinous pork sausage in a natural casing), sausages, salami, sopressa (similar to salami but fresher), sopressa con filetto (sopressa surrounding pork fillet), ossocollo (cured neck of pork), pancetta (cured bacon), costa arrotolata (cured meat surrounding ribs). We recommend booking the desired products in advance prior to your visit.

Fill in the form on the right or give us a call on +39 333 4618684

• Salami
• Sopressa
• Sausages
• Cotechino
• Pancetta
• Costa arrotolata
• Coppa
• Sopressa con filetto

COLD CUTS BOOKING FORM