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 and noble fatty parts, and then aging it in cellars is a technique that continues with the evolution of times, but in the end it is perhaps the cold cut that remains most steadfast in its original positions. 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 history and tradition of Veneto in the production of salami dates back to Roman times. The use of seasoning pork meat, both the lean and noble fatty parts, and then aging it in cellars is a technique that continues with the evolution of times, but in the end it is perhaps the cold cut that remains most steadfast in its original positions. 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.
