The history and tradition of Venetian salami production dates back to Roman times. The use of spices on pork meat, both the lean and noble fatty parts, and then curing it in cellars is a technique that continues to evolve over time, but in the end, it is perhaps the cured meat that remains most steadfast in 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 history and tradition of Venetian salami production dates back to Roman times. The use of spices on pork meat, both the lean and noble fatty parts, and then curing it in cellars is a technique that continues to evolve over time, but in the end, it is perhaps the cured meat that remains most steadfast in 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.
