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Piergiuseppe Marchesini leaves nothing to chance. He produces the provender for his breeding pigs by himself and even takes care of the breeding of the animals. In addition, he oversees the slaughter.
This is why the family Marchesini can guarantee the high quality of their sausages - after all, they monitor all phases of the manufacturing process themselves with the help of long-time employees.
The so-called "Filetto Baciato" (Italian for kissed fillet) is characterized by the special processing. It consists of a whole tenderloin, which is surrounded by salami sausage mixture.
This specialty is made exclusively by hand and tied with a special technique. Before the sale it is left to mature for two months.