The salami at the Agrisalumeria Luiset are produced exclusively with fresh meat coming from pigs in excellent health condition, bred and fattened in condition of wellbeingon our farm situated in Ferrere (Asti).
At the AgriSalumeria Luiset all stages of animal nutrition and meat processing are constantly monitored, which results in lean, healthy meat low in cholesterol but rich in vitamins and other nutrients. The base value of our farm is founded on experience gained from years of work by grandfather Gino in the farms all around the Langhe, Roero and Monferrato areas, as massacrin (the art of butchery). The result is a salami with coarse grain meat, a spiced, sweet and delicate flavour and an intense fragrance, due to an accurate and scrupulous aging.
Absence of Gluten- absence of added milk products
The base value of our farm is founded on experience gained from years of work by grandfather Gino - also calledLuiset - in the farms all around the Langhe, Roero and Monferrato areas, as massacrin (the art of butchery).
In 1990, Gino decided tochange pace andbeginto produce salami by his own, expecially with pigs bred and fattened in his farm in Ferrere (Asti).
Today, the production of the Luiset Agrisalumeria is ableto guarantee and oldstyle artisan salami, exalting particular individualities linked with the type of processing, such as flavour and palatability.
Mauro and Chiara, son and daughter of Gino, decided to keep on with the work of their father, in order to produce high quality salami and cured meats.
All products of the Luiset Agrisalumeria observe golden rules:piedmontese gran suino padano meats only, 100% pork, 100% gluten-free, 100% free from milk and milk products, naturalintestine casings.
Our salami are produced exclusively with fresh meat coming from pigs in excellent health condition: bred and fattened in condition of wellbeing on our farm situated in Ferrere (Asti). The production-chain traceability can be found on our website on the dedicated page.
According to an old saying, no part of the pig is thrown away, so every farming family once bred and slaughtered pigs, using the meat above all for cold meat products and salami, which could be stored and thus eaten over a long period of time. This is why there is such a wide range of different types of salami according to the different areas.
The pig is bred mainly for the production of top quality meat, suitable for the preparation of top quality salami.
Drying and seasoning must be carried out in suitably well-aired places, with necessary technical equipment, in accordance with climatic and orientation characteristics. The minimum seasoning period varies according to the size of the product, from 7 days for the so called "cacciatorino" to 9-12 months for the Luiset salame.