The history and tradition of Veneto in salami production dates back to Roman times. The practice of seasoning pork meat, both the lean part and the noble fat part, and then aging it in cellars for 30-90 days: this is a technique that continues with the evolution of times, but in the end, it is perhaps the salami that remains most true to its origins. The Roncolato family produces it starting from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions. This salami also contains garlic, which is part of the ancient and traditional recipe.
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The history and tradition of Veneto in salami production dates back to Roman times. The practice of seasoning pork meat, both the lean part and the noble fat part, and then aging it in cellars for 30-90 days: this is a technique that continues with the evolution of times, but in the end, it is perhaps the salami that remains most true to its origins. The Roncolato family produces it starting from their pigs raised in the municipality of Roncà. A product for which La Casara has won numerous provincial and regional competitions. This salami also contains garlic, which is part of the ancient and traditional recipe.
