The Salame di Sant'Olcese is one of the rare salami made with pork and beef meat, slightly smoky and in special salt. This gives the Fagaras its inimitable feature. Confidence that the Genoese gourmet has always placed in this product is certainly not random, but is the logical consequence of a process passed down and studied with passion and perseverance, from generation to generation. You care everything: from the selection of meats for the dough to the choice of time for the SAG, the quality of the firewood burn treatment during curing, the change of position of bagged and many other subtleties dates from affection to work and the satisfaction of getting a qualified product. This allowed the Salame di Sant'Olcese being known and appreciated even outside our city and our nation. As the years passed and the changing working systems we have updated the salami production methods, keeping them loyal to traditional production systems.