The Venetian history and tradition in salami production dates back to Roman times. The use of seasoning pork meat, both the lean part and the noble fatty part, and then leaving it to age in cellars is a technique that continues through the evolution of the times, but in the end it is perhaps the cured meat that most remains faithful 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.
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The Venetian history and tradition in salami production dates back to Roman times. The use of seasoning pork meat, both the lean part and the noble fatty part, and then leaving it to age in cellars is a technique that continues through the evolution of the times, but in the end it is perhaps the cured meat that most remains faithful 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.
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