The quality of our salami is the result of an expertise developed across the years; their excellence is the fruit of an ancient local tradition.
Meat exclusively comes from pigs bred in the wild state and fed with natural foods. The particular and unique taste is given by the use of natural flavourings, established by the tradition, and by the total absence of additives. Selected raw materials, expert hands and homemade production cycle allow the client to experience the taste of an ancient flavour.
 |
 |
| Salami from Montagna Materana |
Salsiccia, soppressata, pezzente, capocollo, lombino, guanciale, pancette: these are the salami from Montagna Materana, products coming out from an an ancient handmade tradition.
Thanks to the experience, the passion and the methods passed us on from the rural traditions, our salami have the quality and the flavour of rare tastes.
The careful selection of meat coming from pigs bred in the wilde, the addition of only natural flavours, the absence of additives and the slow seasoning are united in a correct and permanent balance: in this way, patience, care, purity of air and perfect mountain microclimate allow us to offer you a unique experience in taste.
 |
|
|
|
|
|
| Giovanni Ciliberti |
«When in 1999 I learnt from my mother Giovannina the art of producing salami, my expectation was to continue to bring to your tables the flavours and tastes of the past. Nowadays, the authenticity of our salami is for us a gastronomical pride, not a commercial slogan. The aim I pursue every day is to produce quality and authenticity, to create products which contains the history of a land and of its people and to recreate tastes able to gift ancient emotions.» |
|
|
|
