Making charcuterie is an art that master makers pass down from generation to generation. Only expert manual skills and the experience acquired over many years makes it possible to achieve charcuterie of the highest order. Only the ability of a skilled deboner, the expert hand of a salter, the precise technique of a filler and trusser, combined with the obsessive checks of a curer can guarantee the best results. Still today, the contribution of experts is fundamental, making all the difference between merely industrial production, and hand crafted products.

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