LE RIVE DE NADAL
We produce small quantities of high-quality sausages and cold meats according to the art of pork butchering, a family tradition that has been passed down over four generations.
High quality genuine salumi
Our pigs are butchered between November and February in order to obtain natural, unforced curing.
REARING, PROCESSING, CURING
The Art of Pork Butchering
Pork butchering is a family art for which Paolo developed a passion after learning the basics from his uncle Domenico, who was in turn, taught by Paolo’s grandfather Natale, who like his great grandfather was known as “bechèr” (pig butcher) amongst the families of the valley.
The pigs are reared on the farm and are fed corn, barley, soy, wheat, whey, fruit, vegetables and mineral salts, and are slaughtered at the public slaughterhouse between November and February. This allows us to naturally dry and cure our products without the use of refrigeration. The meat is processed and stored on the company premises.
We adhere to PPL (Piccole Produzioni Locali) Veneto production standards, including all Health & Safety regulations.