The soppressa is the most important product of our range. Its production is particularly accurate and the selection of the ingredients is perfomed following ancient traditions. The dough is the result of a special selection of particular parts of the shoulder and jowl bacon, stuffed into natural casings and strictly linked by hand. The aging in the cellar helps to reach the traditional softness of this product keeping the typical taste that makes the soppressa one of the most typical product of the Venetian tradition.
The Salumificio Bazza in Terrassa Padovana is a company specialising in the production of high quality artisan cured meats. Founded in 1968, the company has a long tradition in meat processing and the production of cured meats typical of Veneto cuisine. Inside the delicatessen, one breathes an atmosphere of genuine passion and dedication for the craft of pork butchery. Bazza's craftsmen work with only the best raw materials, carefully selected local suppliers and rigorously controlled at every stage of processing. In the production workshop, you can see the expert pork butchers at work, engaged in the preparation of high quality cured meats such as prosciutto crudo, pancetta, salami, coppa and many more. Each stage of processing is carried out with care and precision, following traditional methods and using modern, state-of-the-art equipment. Salumificio Bazza is a true gastronomic treasure of the Veneto region, a company that best represents the region's culture and culinary traditions. In addition to the production of cured meats, the company also offers guided tastings and visits to the production workshop, to introduce the public to the passion and dedication behind the creation of these excellent products.
Typical pear notes, fine, sweet and mild.
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flowery, light scent reminiscent of violets, full velvety taste
Forest honey South Tirol directly the farm. Real South Tyrolean forest honey is a natural product, accumulated and processed the bees and got the beekeeper. This honey is free of any additions and is estimated very much because of its many natural active substances.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
