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PROSCIUTTIFICI PICARON SNC
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DELI MEATS
In our companies for 20 years we produce San Daniele and Parma DOP Ham. Processing and seasoning of Ham is made after a careful quality examination of the raw material. Expert hands take care of salting sprinkling carefully salt in particular points of the leg of pork. After a rest time in the salt rooms, the hams are transferred to the maturing salons. In these places thanks to the particular climate of the production area, the ventilates rooms, and a careful and assiduous control of man, the product matures at the right temperature by giving form and substance to the high quality Ham Pica
DOK DALL'AVA SRL
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DELI MEATS
PROSCIUTTIFICIO WOLF SAURIS SPA
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DELI MEATS
Located in Sauris, 1200 meters above sea level in the heart of the Carnic Alps in Friuli Venezia Giulia, the Prosciuttificio Wolf Sauris has been producing smoked cured meats for over 50 years, among which the Prosciutto di Sauris I.G.P. and the Sauris Speck. The main feature is the light smoking still done in a traditional way by burning beech wood but a great contribution to the production of these inimitable salami is given by the particular microclimate of this beautiful Friulian valley as well as the wisdom of the tradition of the Petris family.
SALUMIFICIO SFREDDO SRL
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DELI MEATS
Salumificio Sfreddo traces its origin back to the year 1968 when Giorgio and Luciana Sfreddo started their own business in a little warehouse close to the University of Trieste.
Few years later they decided to buy a new terrain, situated in the suburbs of the city, were they built up the current legal headquarter and the production plant.
This year is the 50th anniversary of the company and we are proud to celebrate this event .
Few years later they decided to buy a new terrain, situated in the suburbs of the city, were they built up the current legal headquarter and the production plant.
This year is the 50th anniversary of the company and we are proud to celebrate this event .
AGENZIA REGIONALE PER LO SVILUPPO RURALE - ERSA
PEZZETTA SRL
Pezzetta has a history that stretches far back. Nearly one century of activity, three generations at work, but always the same goal: the quality of taste. In the 1920s the Pezzetta family travelled the Friuli region to find the best cheeses to mature. Today the company is run by Marco and Paolo , who have converted the small warehouse into a large, over three-thousand-square-meter site. Some years ago the company owners purchased and renovated the historic Ovaro Dairy, located in the Carnia mountains, where traditional cheeses of the Friuli region are now made.