At the company’s processing facility in Ranzanico, the meat of Bergamasca Giant Sheep is expertly transformed into a wide range of traditional cured meats, from the renowned Violino di Pecora to cooked specialities such as ham and mortadella. Salami, fresh luganega sausage, cacciatore salami, frankfurters and many other products are carefully matured under the supervision of Silvestro and Vanni.
Each carcass is meticulously trimmed to remove excess fat, resulting in meat with a refined flavour profile while preserving its distinctive character. The sheep are 100% grass-fed, grazing outdoors throughout the year. This natural diet produces meat of exceptional nutritional value, further enhanced by careful selection and proper ageing. The result is tender meat with a delicate flavour, free from the excessively strong aromas often associated with game, while retaining the authentic character that makes these meats so distinctive.
