Antonio and Giuseppe, the two Borra brothers, were still boys when they began to produce the first salami. The ancient recipe has been handed down to us until today: a mixture of lean cuts expertly mixed with spices, aromas and salt. Stuffed and tied, salami are first dried and then seasoned. Every day the master makers observes, monitors, feels and surrounds them with attention and love.
Produced in their different forms, they are flavored with pepper, mace and mixed spices. The seasoning covers them with a delicate noble and natural mold that helps them to preserve the unmistakable taste. Delicious in the classic sandwich, fabulous savored with a breadstick.
Same dough, same flavor, different shapes: Sigaro, Tronchetto, Rosetta, Turista, Bocconcini, Rosa, Crespone, Cresponetto e Cacciatorini.
From the selection of the best raw materials, our excellent production of Piedmonts meats and cured meats. Discover the complete catalog.
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