Today there are two plants: Semogo and Chiuro. In Chiuro there is our headquarter that is dedicated to the production. On an area of 3500 sqm, here in Chiuro, our traditional mancraft is combined with up-to-date technologies such as monitoring systems in each production process. Here is where the meats are carefully processed from the first phase up to seasoning. Our original plant in Semogo is perfect for seasoning Prosciutto and Speck De ‘BAITA’ thanks to the safe freezy pure air typical of our high mountains (1459 meters above sea level).
Thanks to a deep passion and care in working our family together with its staff has been able to lead our products to their Excellence and Unicity.