A 40 years long passion
From our ancestors to your dinner table
The Company, funded in 1969 by Etelredo Rossato to cook trippa (beef tripe) and nervetti (processed beef tendons) and to prepare lingua salmistrata (cured beef and beef tongue), has been growing constantly, from a small business as to deal also with ever new types of products and to develop a wide net of distribution.
The factory is currently organised into several production areas:
- a room to process and transform beef tripe, tendons and tongues
- a salumificio, a room to process fresh and mature salami
- a preparation department, to prepare ready-to-eat food
- an area to process fresh pork
- an area to cook smoked food