A knowledge that has been handed down for three generations
We went to Val Camonica to visit Stefano Sacchi and his Salumi e Salami company, more precisely in Paspardo in the province of Brescia.
This town stands at 1,000 meters above sea level in a charming position overlooking the valley.
It is an ancient valley rich in history, boasting findings of sites from prehistoric times, the “Rock Engravings” and Roman times, is surrounded by beautiful mountains that offer the possibility of hiking surrounded by greenery with direct contact with nature and a winter destination for many tourists in the renowned ski resorts such as Ponte di Legno, Borno and Montecampione.
Here products such as salami, pancetta, bresaola, lardo, and cotechino are celebrated with the “month of cured meats,” and more than 30 restaurateurs offer with various formulas individual dishes or dedicated menus to make people appreciate the varied heritage of the Camonica Valley.
We came to Paspardo to learn about their local and particular specialties such as slinzega, violin (goat and sheep) bern or mutton sausage that aroused our surprise and curiosity. Who better than Stefano could explain these particular and tantalizing variations to us? Stefano Sacchi comes from a family that has been handing down the secrets that make its products great for three generations .
Curiosity, attention, nothing improvised and aware that he is the representative and the point of arrival of three generations of professionals in the field. In his laboratory since 1997, he has been producing and packaging the typical cured meats of the valley, all strictly gluten- and lactose-free. The Camuna tradition of “processed” meats with Stefano reaches excellence in flavors and quality, his salumi belong to that peasant society that deserves to be told, remembered and preserved.
Its efforts to always maintain the goodness of selected raw materials and high quality in its processing is rewarded in 2015 with the first prize in thecompetition dedicated to “The Best Salami in Val Camonica” held in Ossimo Superiore and organized by the Mountain Community of Val Camonica.
The official judges and tasters of the O.N.A.F. have decreed the success of his salami, which has intrinsic properties such as the perfect grain and color of fat, its homogeneity with impeccable drying and a 45-day maturation that gives the slice elegance and a balance to the spices resulting in a very tasty.
Among the many delicacies that make his company great, three particularly impressed us with their taste and distinctiveness: mountain herb lard, made with a tanning of 36 species of organic flowers and herbs, a blend of herbs that Stefano selected from Isabella Corti’s Abete Bianco organic farm; wine salami; and the famous and intriguing Val Camonica violin, either sheep or goat.
Ancient specialties of the Camonica Valley live
Tourists who visit Val Camonica and decide to taste a typical cured meat will discover the special taste of Violino, an ancient specialty that used to be rested on the shoulder and sliced with a knife so much so that its shape and handle resemble precisely a violin.
On the Paspardo pork butcher and his products that create emotions is also dedicated an episode of the famous TV program “Melaverde” that you can see below.
Stefano Sacchi explains to Ellen Hidding that the choice of cuts and the processing of meats that are processed to create excitement, from cutting, salting, curing, coppa, salami, pancetta, lardo, cotechino.
Ellen Hidding, informed about the award received by Stefano, asks him to explain the processing of this victorious salami.
Why did we choose Stefano Sacchi and his company Salumi & Salami?
Bbuono is constantly searching for the true taste of food, tradition, quality in local products that are born from passion and love for one’s work, and the continuous pursuit of natural products.
The choice of 36 organic herbs that Stefano selected from the organic farm Abete Bianco of Isabella Corti is proof of this. Salumi & Salami embodies all these values and we thank Stefano for agreeing to collaborate with us.
