For our cured meats we have decided not to use nitrites, nitrates and other chemical preservatives, we use only selected salts, spices, natural flavours, our own experience of cooking, time and the air of Madesimo. We select our cuts of meat from known and, whenever possible, local suppliers.
We produce brisaola, the traditional Violino di Capra della Valchiavenna, salami and sausages, pancetta, cotechino sausage and hams. We use beef, goat, venison and black Alpine pork. We also have a line of delicatessen products such as venison terrines and pâtés, cream of lardo or ready-made meals. For several years now we have also been producing jams with fresh local and seasonal fruit, such as the blueberries we gather from our woodlands.
*** Golosario Award: Brisaola MA! is one of the best at Vinitaly ***
*** Gambero Rosso: MA! is the best handmade bresaola in Italy ***
*** The WineHunter Award: top quality brisaola and salame ***