The history and tradition of Veneto in the production of salami dates back to Roman times. The use of seasoning pork meat, both the lean part and the noble fatty part, and then aging it in cellars for 30-90 days is a technique that continues with the evolution of the times, but in the end, it is perhaps the cured meat that remains most true to its origins. The Roncolato family produces it 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 includes garlic, which is part of the ancient and traditional recipe.
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The history and tradition of Veneto in the production of salami dates back to Roman times. The use of seasoning pork meat, both the lean part and the noble fatty part, and then aging it in cellars for 30-90 days is a technique that continues with the evolution of the times, but in the end, it is perhaps the cured meat that remains most true to its origins. The Roncolato family produces it 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 includes garlic, which is part of the ancient and traditional recipe.
