STORE Salumificio Verza

commerciale@salumificioverza.it
Via delle Calcare, 1

Le origini del Salumificio Verza risalgono ai primi del ‘900, quando il mitico nonno Antonio detto “Verza” era solito macellare bovini e suini allevati nella valle.
Tale antenato aveva l’abitudine di conservare le carni in una grotta riempita dalla neve e dal ghiaccio che lui stesso trasportava sul suo carretto salendo sull’altipiano dei Fiorentini.

Sempre con lo stesso mezzo girava poi per i paesi vicini vendendo i suoi prodotti al dettaglio.
Sulla scia di questa tradizione famigliare di macellai iniziata a Velo d’Astico, il giovane Antonio Toniolo nel 1968 fonda, utilizzando il soprannome della famiglia, il rinomato Salumificio Verza.

Oggi la Verza Salumi è una realtà imprenditoriale frutto di un marchio molto conosciuto che in tutti questi anni ha saputo mantenere inalterata
                                                         la passione, la tradizione e la qualità
dei propri salumi, attraverso una attenta selezione delle carni, l’utilizzo di budelli naturali, piante aromatiche, spezie naturali e soprattutto una lenta stagionatura.
Questi sono i valori e la filosofia che ci sono stati tramandati e che noi vogliamo tramandare alle generazioni future. -----------------------------------------------------------------------------------------------------------------------------------

The origins of Salumificio Verza date back to the early 1900s, when legendary grandfather Antonio, known as “Verza”, used to butcher cattle and pigs bred in the valley.                                                               This ancestor would preserve the meat in a cave filled with the snow and ice that he himself would collect on his cart from up on the Fiorentini highlands.

Then using this same means of transport, he would travel around the nearby villages selling his products to his customers.

Following this family tradition in the butcher’s trade which began in Velo d’Astico, in 1968 the young Antonio Toniolo founded Salumificio Verza, adopting his family’s nickname for the company.
Today Verza Salumi is a business reality, resulting from a well-known brand, and in all these years it has known how to maintain the same
                                                    passion, tradition and quality                                                                                    of its cured meat products thanks to a careful selection of the meat, the use of natural casings, herbs, natural spices and, above all, a slow maturing technique.
These are the values and the philosophy that have been handed down to us and that we, in our turn, wish to hand down to future generations.

VERZAOLA DI TACCHINO

The latest addition to the Verza house is one of the rarest products in the panorama of cured meats.
This project has committed us for almost two years along a journey that has led us, after numerous tests, to an evolution of our. production method, flanked by a very careful search and selection of the meats and spices used.

Starting from a 100% Italian turkey breast, we get a unique product of its kind.

The turkey breast is salted and massaged manually for several days, then, after a short marinade with selected spices, they are stuffed, tied and seasoned for a minimum of two months during which the rump loses more than 45% of its weight .

In this way we obtain a product with a delicate and refined taste, very thin with few fats and few calories, suitable for all types of diets and for all ages.

For a genuine snack, excellent as an aperitif, appetizer or for every creative dish.

The Verzaola of Turkey is made with 100% of Italian turkey breast and does not contain: gluten, allergens, milk or milk derivatives.

Preservatives used: potassium nitrate E252, sodium nitrite E250.

(bresaola - pieces 2 x Kg. 1,40 approximately)

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