Agricola Maroni ---

In the company laboratory in Ranzanico, sheep meat is masterfully processed for the production of cured meats such as the famous violino di pecora, as well as cooked products like cooked prosciutto and mortadella. Salami too, also produced using pork fat. Here, hunters' sausages, fresh luganega, wurstel and much more are resting in the aging cells, carefully monitored by Silvestro and Vanni. The carcasses are deboned and then, with meticulous care, the fat is removed, responsible for many strong aromas. Attention: strong, not unpleasant. The raised animals can be considered grass-fed: they have eaten only fresh grass their entire lives because they graze 365 days a year. This allows for obtaining meat of great nutritional value. Inol