Large and small fireplaces of Venetian farmhouse and hut kitchens have always represented the heart of local family life. In this area, covered embers utilized to smoke food were called “brase coèrte”. Today, this ancient technique meets the excellence of our best-cooked pork leg.

Each step in the process is an art. The binding for our Cooked Thigh for example only uses natural flax or hemp string. These are timeless practices where our hands are once more at the heart of a production process rooted in ancient knowledge. In what seems like no time at all, we have left industrial automation behind and returned to the touch of our fingers.

The acts of tasting, smelling, mixing, binding, marinating and combining ingredients were not performed by a machine.
It was knowledge made up of timings, doses, weights and measures.

Finally taste the real flavours of the past. Flavours that take you back, and expertly evoke a distant world with each and every mouthful.

100% Italian meat, 100% natural flavourings, Bound by hand, Dairy free, Glutamate free, Gluten free, Lactose free, No added polyphosphates, No artifical flavourings, No chemical preservatives, No soy protein, No Starch.