Elia Basei
Our salami are produced according to the “natural method” and the rustic tradition, using pork from animals that are at least 12 months old. The pigs are reared NON-INTENSIVELY on the farm for not less than 9 months and are fed on our own grain.
The processing and preparation of the salami, mincing of the meat, mixing of the mixture, stuffing into natural casings, drying and curing are carried out in special rooms at a constant and controlled temperature of 8°C. The ingredients used are: pork, salt, pepper, wine, natural flavourings.
No chemical preservatives are used. Our products are generally seasoned for the following periods: salame (1 month); soppressa (5 months); ossocollo, pancetta and costa (6 months); Silva del Piave (8 months). For purchases, reservation is recommended.
Processing of the salami
Processing of the salami
In appearance and taste, the Silva del Piave salame is typical of our rural tradition. It is flavoured with herbs gathered from the area and good Raboso wine.
After a long curing period of not less than eight months, we can taste it and experience on our palate an explosion of flavours from times gone by when salami contained no preservatives except for salt, air and the warmth of those who created and looked after them with love.
Silva del Piave, herbs, Raboso wine, spices
Silva del Piave
Pajo Raboso del Piave D.O.C.
Bunches of Raboso del Piave
Silva del Piave, brand
Our salami
Our flavoured lard