Grandpa Toni, old master of processing homemade sausages, left us the love in the traditional Venetian production.

The right proportion between fat and lean, the careful selection of cuts as well as the expert care in dosing salt and pepper with natural garlic are the fundamental elements of this both simple and excellent recipe.

The uniqueness of this product, always considered precious, comes from the ability to bag only 2 threads per pig processed.