High Quality Food charcuterie, a production controlled since pig breeding and located in the upper Lazio area of Tuscia.
Each of our cured meats is equipped with a certification that certifies its origin and the production method that strictly follows the ancient tradition of the Alto-Lazio butchery: the meat is salted and “massaged” by hand in order to obtain a uniform flavor up to heart of the product.
The very slow seasoning takes place at a controlled temperature with frequent movements and air changes. Simone Cozzi – CEO of High Quality Food – tells us about the characteristics that contribute to making HQF cured meats of Italian excellence, of which the bacon – flavored and seasoned according to the Roman tradition for more than 2 months – is the flagship.
