Authenticity, tradition, dexterity, artisanship. The Sardinian hinterland illustrated in cured meats. Cooked, cured, aged.

Selected materials, skilfully worked as the traditional recipes intended, unique in their simplicity. The hidden Sardinia, its scents, its flavours, with few ingredients chosen as custom, they come to your tables to bring you strong, sweet and spiced taste experiences, the typical Sardinian flavours. Those typical insular tastes that made Sardinian cuisine well-known all over the World. Pure Pork Sausage, its classic taste, with fennel or myrtle, spicy. Pork or boar salami. Hanged in the house, to mature, the farmer’s and shepherd’s meal, on the family tables of everyday life as well as on special occasions.

The boneless sheep prosciutto, the sheep prosciutto, the sliced sheep sirloin. The cured pork fat with myrtle, white with vivid red striping.

The experience handed down from salter to salter, from binder to binder, from generation to generation and come to you through us, thanks to our passion and our work of research and selection of typical Sardinian specialities of the highest quality.