The cold meats De.Co. of Lonigo
Tel 0444 320854 (IAT Vicenza)
The production in question refers to the farm of Signorato situated in the plain crossed by the river Guà, a few kilometres north of the capital: the crops - mainly cereals and legumes - grow on four acres cultivated according to the principles of environmentally friendly agriculture and aimed inter alia for pig breeding.
This premise of raw materials enables going into detail of the excellent production of the house, the cold meets, practised at the artisan level while keeping alive an art handed down from father to son. In the maturing rooms, the meats hanging down from the poles offer a comprehensive review of the typical local produce, starting from the sopresse, a sausage that requires more noble cuts of meat, and salami, prepared both with or without garlic; and then, in accordance with the hierarchy of the charcuterie, coppa, bacon, sausages and cotechino.
To the greatest admiration, however, are the less usual sausages, now found only at the artisan level: the sopressa with the chop, with mince which surrounds the entire cut, generating varied slices, beautiful to look at and delicious with its alternation of trimmed and untrimmed meat; and on the other hand, pancetta salamata, where instead it is the entire cut to wrap the minced sausage. Finally the cotechini: the one "with the sgrugno", filled with head meat, otherwise known as musetto, and the one with tongue, in which the lean cut is placed as a whole or in large pieces, giving the unmistakable appearance to each slice.