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Food & Drink cured meats
Lonigo cured meats
with an artisanal flavor
The production in question refers to the Signorato farm, located in the plain crossed by the Guà river, a few kilometers north of the main town: the crops cover four hectares—primarily cereals and legumes—managed according to the principles of eco-compatible agriculture and intended, among other things, for pig farming.
This premise regarding raw materials leads into the details of the estate’s production of excellence, cured meats, produced at an artisanal level, keeping alive an art passed down from father to son.
In the curing rooms, the meats hanging from the racks offer a complete overview of local tradition: sopresse, starting with the cured meat that requires the finest cuts of meat, and salami, both prepared with or without garlic; then, following the charcuterie hierarchy, coppe, pancette, sausages, and cotechini.
What inspires the most admiration, however, are the less common cured meats, now only available at an artisanal level: sopressa with braciola, where the minced meat wraps around the whole cut, creating a marbled slice that is beautiful to look at and delicious in its alternation of fat and lean; conversely, the pancetta salamata, where the whole cut instead wraps around the salami mince.
Finally, the cotechini: the one “con lo sgrugno,” made with meat from the head, also known as musetto, and the one with tongue, in which the lean cut is inserted whole or in large pieces, giving the slice an unmistakable appearance.
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