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It is the traditional cold cut for any rural household in Trentino. Usually, this product consists of first-choice lean meat of pigs mainly coming from local or national breeding activities. To the meat, tender fat (in different percentage), salt, minced pepper and garlic are added.
The meat is put in natural bowels, in rows reaching even the four meters of length, tied at regular intervals in small salami of 10, 15 centimeters with a diameter going from three to five centimeters. Hanging to mature in a cool place, they are ready to be cut after a period going from forty days to four months.

The Producers
Carta Qualità - Campanula d'argento Gazzi Centro Carni
Butcher's Shops - Cesiomaggiore (BL)
Carta Qualità - Campanula d'argento Macelleria Da Valerio di Valerio Piccolo
Butcher's Shops - Feltre (BL)

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