Workshop

The fresh thighs are carefully selected from our certificated pork farmers that we selected over the years, both Italians and Europeans.

Each step and operation from salting to seasoning, is made under specific procedures and techniques defined and refined in over 30 years of experience.

The production is constantly monitored implemented from the HACCP system (Hazard Analysis Critical Control Point).

The work process follows the Italian traditional culture using also the most modern systems and technologies.