Cucina Moderna March 2021
FRANCHI artisan cured meats
Mocetta, Lardo, Salame Piemonte, Salame Cotto and Cacciatore Italiano: all are borne out of the old piedmontese tradition of curing meats, and from recipes kept within the Franchi’s family since 1924.Our commitment is as strong now as it was then: to guard and pass on the flavours of our land with superior produce of the highest quality. L’Ambrogino Cacciatore DOP is the result of a rigorous selection of swine, exclusively Italian, and then using only the best cuts of meat, to ensure its uniquely sweet aroma. To the meat is then only added salt, pepper and a touch of garlic – nothing too strong.